I made these collard wraps last night that I am in love with!
I started with these ingredients (for two people): three large collard leaves that I de-stemmed, onion, garlic, dehydrated mushrooms and fresh parsley:
I also used some chopped tomatoes, some cooked rice and beans and a touch of almond butter (for exact measurements, see recipe below):
To make the sauce, I started by water-sauteeing the onions and then adding the mushrooms to re-hydrate:
The next step was to add the garlic, tomatoes, rice and beans:
A few minutes later when all of the ingredients were hot, I stirred in the herbs and almond butter and set the pot aside:
To prepare the collard leaves, I just blanched them in boiling water for about 30 seconds:
I then poured the contents of the pot into a colander and rinsed the greens with cold water to stop them from cooking. The last step was to lay them onto a board, blot them dry and put some of the sauce onto each leaf:
I wrapped them up and served some extra sauce on top. These were soooo good!
The almond butter in the tomato sauce provided richness that otherwise might have been missing. The beans and rice gave it enough heft to qualify for dinner. This recipe is mildly reminiscent of my Baked Lentil Collard Wraps that I made last year for Thanksgiving, but I like this version much better!
- 3 large collard leaves
- ½ onion, chopped
- ½ cup dehydrated mushrooms (or ¼ cup fresh mushrooms)
- 2 cloves garlic
- 1½ cups chopped tomatoes (salt-free)
- ½ cup cooked beans (I used pinto beans)
- ½ cup cooked brown rice
- ¼ cup fresh parsley, chopped (or 1 teaspoon dried herbs)
- 2 tablespoons raw unsalted almond butter
- Prepare the collard leaves by using a sharp knife to cut each side of the leaf off of the primary stem that runs down the middle. You will then have two halves of each large leaf. Discard the stems set leaves aside. Bring a medium pot of water to boil.
- In a separate saucepan, heat up two tablespoons of water to boil. Add onion and sauté for 2 minutes over medium heat. Add mushrooms and let them simmer for a few minutes or until rehydrated.
- Add garlic, chopped tomatoes, beans and rice and stir to combine. Simmer for an additional 3-4 minutes or until contents are hot. Add chopped parsley and almond butter, stir and remove pot from heat.
- Place collard leaves in boiling water. Let water come back to a boil and let the leaves cook for about 30 seconds. Remove from heat and pour contents of pot through a colander. Rinse leaves with cold water to stop them from cooking.
- Lay collard leaves on a cutting board and blot to dry. To make the wraps, simply place about ¼ cup of the tomato mixture onto each leave and roll up. Serve with any extra tomato sauce on top.
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