How to Make Blanched Collard Wraps (Video Demo and Recipe)
April 27, 2019 / Molly Patrick /
By Molly Patrick
Apr 27, 2019
I preface this post with the simple fact that I love tortillas.
I grew up in New Mexico, of course I love tortillas. Heat up a nice whole wheat or sprouted wheat tortilla, spoon some yummy cooked pinto beans down the middle, throw on some avocado, brown rice and salsa, wrap that fucker up and proceed to smother with red or green chili sauce—and boom! You have, what I consider to be, one of the perfect meals.
As you watch my demonstration below about how to make a wrap out of blanched collard greens, know that my love for wheat tortillas hasn’t gone anywhere. I haven’t gone gluten free, I’m not moving to a yoga commune, and I have zero plans to change my name to Nag Champa.
I just really like blanched collard leaf wraps. They are full of nutrients and they’re fun to eat. Sometimes they fall apart and that’s okay. If you follow the instructions in my video they will fall apart less.
Were you inspired to make a blanched collard leaf wrap? Here is a recipe to start you off. Make it and then come back and let me know how it went in the comments below!
Ingredients
- Two or three big collard leaves (watch video above)
- Cooked Rice or other grain, heated up
- Hummus
- Finely chopped carrot
- Sauerkraut
- Sprouts
- Diced radish
- Dressing of your choice
Instructions
- Blanch your collard greens and then lay them out on your cutting board, making sure that no holes are visible (watch video for a visual of this).
- Layer your ingredients down the middle of the collard leaves and then tuck in both ends so they are snug. Roll the wrap like a burrito, pulling the ingredients towards you as you wrap it away from you. Devour!
Notes
Wishing you a happy week. May it be filled with loving what you love.
Xo
Molly
So sorry to hear your news Luanne and Molly…warmth and thoughts to you both from the UK. x
On a brighter note I’m loving the meal plans, just ticking off my ingredients for my first Ever week if batching. How exciting !
I’ve been making these all week. SO FREAKING GOOD. They’re going to be a new staple!
So glad you like them!
The photographs are beautiful! Thank you for sharing your talent with us.
xo
Molly
Now I need to look harder for collard greens because I want this in my life.
Tell Luanne I’m so sorry about her dad. Cancer sucks so hard. Much love to you two.
Hi Molly! I have a suggestion(?) – or maybe a bad idea – for the holes in the collard greens: what if you took a softened rice paper wrap and layered that in over the holes? You know, the kind used for spring rolls. Wouldn’t that help keep everything contained? You could even cut the rice paper in half for more coverage if needed. What do you think?
Go for it!
Sounds like it would work 🙂
Sending LOADS of healing energy to Luannes father.All of you will be in my thoughts. Love the new kitchen! Thanks for the sweet recipe video. You must do more of these. What crystals are you wearing on your right wrist? Kindly Brooke Shaffer
Thank you Brooke!
I am wearing various stone and bead bracelets that I got here in Hawaii.
xo
M
Looks and sounds amazing. I’m in Melbourne, Aust. Is silverbeet the same veg? Sending love and blessings. Lesley.
Silverbeet is what Americans call Swiss Chard. Collard greens are a heartier, cabbage relative that are very stiff loose leaves as opposed to headed cabbage. I think the equivalent would be using the outer leaves of a cabbage and using the same process to make them softer.
Thanks for the video. I was doing it wrong and only using one collars as a wrap. No one it was breaking so. Duh!
My heart breaks for you and LuAnne. Cancer sucks. I lost my father from lung cancer 11 years ago. You guys will be in my thoughts and prayers.
Me too. I only did one collard and did so-so with them. Doubling or tripling up–I’m going to have some great wraps now. I should have thought of it really!