Collard Wrap Up
February 12, 2008
More GREENS! I’ve written about my love for collards before, but I wanted to reiterate it 
You can replace your corn/flour tortilla with a much healthier option! Collards are very mild tasting and have HUGE leaves…perfect to wrap anything and everything in. This time around, we added hummus, avocado, tomato, and sprouts. Then, we wrapped it up and stuck a toothpick in it:
Your options are endless…these look beautiful with long julienned strips of carrots, cucumber, peppers, etc. in it. Just stuff it full of whatever veggies you have on hand, top with hummus or another dip and voila! These are also great with raw mock tuna or raw zucchini hummus. The great thing is…Bella liked it! It really is mild enough that she didn’t mind the raw greens in whole form. The only thing I will say is that because the leaves are so big, they do take up a lot of space in the fridge. You might consider cutting off the stems before you store them. They keep for a long time too…I’ve had ours for 2 weeks now and they are still good. Collard greens are widely available…so run out and get yours today!
TIP: When you lay it out and before you fill it…use your thumb to press down hard on the center “vein” to break it/crush it from end to end. If you don’t you’ll have a really hard time rolling it. Crushing the vein will soften it enough to roll.
Entry Filed under: Fruits and Veggies, Greens. .
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1.
Aimee | February 12, 2008 at 3:30 am
living in the South I have only had collards that are cooked all day with a big ol’ ham bone and vinegar!!!!!! That probably makes you cringe! It has never occured to me to eat collards raw…I might just have to try it.
2.
Nicole | February 12, 2008 at 3:36 am
OMG. (That’s “gosh”, BTW
) That looks SOOOOOOOOOO good. I love collards and craved and ate whole bunches of it when I was pregnant with my first, Maia. Hadn’t thought of using it as a wrap though. Okay. My new shopping list is beginning right about now…
3.
Nicole | February 12, 2008 at 3:44 am
I went to the link on the raw mock tuna, but I’m curious to know if you make this without the juicer it mentions? I don’t have a heavy-duty juicer and just wondered if it’s possible without it.
4.
livelightly | February 12, 2008 at 3:53 am
Aimee…yes, GROSS
But I did know that about the south. I’ve never had them any other way than raw though!
Nicole…let me know what you think! I am going to go back and add a tip about rolling them…check back.
Regarding the juicer…you don’t need it. Just put it all in a good food processor blend it until it’s super fine. It will be great that way too!
5.
Dana | February 12, 2008 at 6:34 pm
I dreamt about shopping for collards after I read this last night. Is that a sign?
I’m waiting to get results back on allergy tests so all your postings lately have been encouraging me that there is still going to be yummy food available. Not to mention that it will make me feel SO much better. (In high school I was allergic to dairy and gluten and pretty much lived on rice cakes and broccoli. I’ve gradually lapsed back into “normal” eating in the ten+ years since.)
6.
Cara | February 15, 2008 at 6:59 pm
Collards are awesome - I use these all the time now for my “green burritos”! Like you, I’ve just reconnected and recommitted myself to a healthier diet, and right now, I am LOVING the combo of green smoothies for breakfast, my “green burritos” for lunch(or dinner for that matter, some more fruit during the day as snacks, and one healthy cooked meal(like veggies+rice, or a bean soup) per day as part of my transition.
Way to go, and good luck with your raw adventure! http://www.RawFoodTalk.com has a great discussion board too - great for support, and already I’ve gotten a couple of cool-sounding recipes from there. http://www.goneraw.com is a stunning respository of raw recipes(some 1500)so there’s bound to be something there that you and your family will like!