So last weekend at the farmers market I scored like 3 HUGE bundles of collard leaves for $2.50 (total). It was magical. But then I got home and realized I had way more collard greens than I knew what to do with. First I chopped up and froze about half of them. Then I entertained the idea of making a big batch of tender collard greens.. but then I decided to try something different!
I used to use collards for sandwich wraps all the time, but then I sorta forgot about them… that is, until a few weeks ago when I hit up my favorite burger place in Atlanta, Yeah! Burger, only to find that they had added a collard wrap option for their burgers! Pure genius. Collard greens make perfect wraps–they’re way sturdier and more nutrient dense than lettuce. Every burger joint needs to get on the collard wrap train, dontcha think?
And you can hop on the collard wrap train at home too! It’s really quite easy. I’m going to share my basic formula and method of assembly with you guys today so that you can all make your own crazy good collard wraps.
The Collard Wrap Equation
2 large blanched collard leaves
+ meat (chicken, tuna, steak, deli meat, etc.)
+ crunchy veg (cucumber, carrot, celery, etc.)
+ leafy green or sprouts
+ spreads (pesto, mayo, goat cheese, etc.)
+ fresh herbs (basil, cilantro, parsley)
+ flavor add-ons (sun dried tomato, olives, scallions, etc.)
= One crazy good collard wrap
Now a few notes on the assembly..
- First, pick the collard leaves that are large, smooth, and don’t have any holes in them.
- Rinse the leaves, then blanch them in boiling salted water for 2 minutes. Place them in ice water to immediately after removing from the boiling water.
- Now cut off the piece of the stem that extends beyond the leaf, and shave down the thickest part of the stem on the backside of the leaf so that it’s as thin as possible.
- On a flat surface, lay two leaves tip to tail, with their stems running parallel about an inch or two apart. Layer up your fillings a little bit off center. Roll up the leaf starting on the side the fillings are biased to, folding it on top, then tucking in the sides, then continuing to roll. As you roll the leaf, just tuck in any bits that pop out.
- Slice in half, and enjoy!