I have never bought collard greens at the grocery store. I was totally intimated by them! So big! So stiff. I don't know... they just never seemed friendly. But I took my friend Karen's CSA for the week and in it? Collard greens.
Thing is, I LOVE to eat collard green wraps at any vegan cafe that as them. I am only scared of them at home. So I knew this was the time to do it myself. No loss. I found this recipe online and personalized it. I had these for lunch every day last week and they were SO filling. One lunch sized serving is two large collard leafs wrapped up tight with goodness.
I made home sunflower seed hummus first. Buy roasted unsalted sunflower seeds, throw some in a Vitamix with plenty of olive oil, a couple spoonfuls of tahini, a little garlic, tons of lemon juice (this is the trick), and salt and pepper. Likely, you'll need some water in there too to make the blender go. Keep tasting and tweaking til its lemony and salty and smooth. The end result of mine was pretty thick, almost like peanut butter consistency. Next, wash your collard wraps and cut off just the tiny little hard stem at the bottom. Generously spread some of that sunflower hummus right down the spine of the leaves. Top it with very thinly sliced red pepper, carrots and avocado. If you have pea shoots, definitely add those too!
So these are pretty good just like this, but I had leftover marinated mushrooms from a taco recipe I'm currently obsessed with (I'll post that one soon too) so I add some of those in there too. They are simply baby bella mushrooms sliced, put in a skillet with tamari, balsamic vinegar, maple syrup and paprika until they're soft. Done.
Wrap the collard leaf up tight. Place the seam side down on a plate, and cut in the middle at a diagonal. So good.