Collard Green Wrap
The “wrap” has become a popular lunch item, whether created at home and ordered out, it is a handheld vehicle for one’s favorite sandwich or even salad ingredients to be enjoyed with no mess and no utensils. As a substitute for flour tortillas, which often contain hydrogenated oils and bleached flours, iceberg lettuce has found a calling outside of the salad world. However, if you have ever tried an iceberg lettuce wrap, you may have become victim to the leaves splitting and spilling ingredients down your hand, arm, desk…you get the idea. So much for no mess and no utensils!!
On this week’s blog, we offer you yet another great alternative for a wrap- collard greens, as featured here on The Kitchinista Diaries. Collard greens not only pack a much bigger nutritional punch than iceberg lettuce, they also are much sturdier than iceberg lettuce and are much less likely to split, spill, and leave you in a lurch.
There is a bit of prep work involved in make collard green wraps. However, you only have to prep once for multiple wraps that will keep for the entire week!
1 bunch collard greens
Kosher salt, as needed
Apple cider vinegar, as needed
- Fill up a clean sink with cool water and submerge and “swish” the collard greens around to rinse off any grit or debris.
- Drain the sink, rinse the greens off, and repeat once more, but do not drain.
- While the leaves soak in the water the second time, bring a large pot of salted water to boil. (Salt the water enough that you could taste it.)
- One at a time, place a collard green leaf on a cutting board and use a paring knife to carefully shave the thick middle stem. Take off enough so that the stem feels flat, and try not to tear the leaf. You can also cut off the skinny end of the leaf to make a more even, rounded shape for your wraps.
- Fill a bowl or container that is large enough to fit all of the collard greens with salted ice water and a generous splash of apple cider vinegar.
- Add the trimmed leaves to the boiling salted water a few at a time. After 30 seconds, they will turn bright green and be slightly wilted.
- Transfer the blanched collard greens right into the ice bath. Let them hang out for 20 to 30 minutes.
- After the collard greens have cooled and had time to soak, dry each one off between paper towels.
- Layer each leaf (or a set of two leaves if they’re small) between sheets of parchment or wax paper. Slide the stack into a resealable plastic bag and keep it in the fridge for up to a week.
- When you are ready to prepare your wrap, use your prepped collard green leaf as you would a tortilla- that simple!
Be sure to check out the original post at The Kitchinista Diaries. The webpage has great step-by-step pictures.
Now, let’s crunch some numbers. One 10-inch flour tortilla has, on average, 200 calories and 34 grams of carbohydrates. One collard green leaf has only 11 calories and 2 grams of carbohydrates. Happy wrapping!