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Collard Greens make a healthy substitute for a traditional wrap. Use them to wrap your falafels, burgers, burritos and more!
When I was at Bareburger a few months ago, I ordered one of their vegan burgers. They had an option to swap the bun for collard greens as a healthier alternative. I naturally went for my default option.
Many other burger places and restaurants offer the option to swap your bun, but most of the time the swap comes in the form of a lettuce. It was the first time I saw collard green as an option and I felt intrigued to try it.
It tasted so great! I was so impressed with how good collard green wraps tasted. You know what came next…
This post! 🙂
How to Make Collard Green Wraps
Step 1: Get a big pot, fill it with water and bring to a boil. Put one teaspoon of salt in the water to speed up the boiling time.
Step 2: Start prepping your collard greens. First, rinse the leaves well.
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Step 3: Get a cutting board and a small knife. You will need to trim the thick stem that goes across the leaf. It is the primary vein of the collard green leaf and it is quite thick. If don’t trim this vein, your collard green wraps won’t be as pliable and will have a thick stem that you will have to bite through. No bueno.
After cutting all the middle stems, cut the collard green leaves in half if you’d like to make smaller wraps. You can also leave the leaves as they are if you wish to make larger wraps. They will be approximately the size of a burrito shell.
Step 4: Get a big metal or glass bowl and put a good amount of ice in it. Then fill it up with cold water. Add 1 tsp of salt and 1 tbsp of Apple Cider Vinegar. Leave the bowl in the sink.
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Step 5: Using tongs, insert 4 to 5 collard green leaves in the boiling water for 30 seconds. Use your kitchen timer or cell phone to time it. If you leave the leaves for too long they’ll cook all the way through, which we don’t want to do. Our aim is to blanch the collard green leaves so that they make perfect stretchy wraps.
By the end of the 30 seconds, you will see that the leaves are starting to turn bright green. Love that bright green color!
Step 6: Pull the leaves out using tongs and place them in the bowl with ice water for 15 minutes.
Step 7: Dry the leaves with paper towel or let them air dry just like I did.
Step 8: Store the collard green wraps in a container or a plastic bag in between paper towels to keep them from sticking to each other. They should store well for two weeks.
Now that you’ve made the wraps, it’s time to wrap something in them! Try Spinach Falafels or Beet Falafels, both are delish!
If you make this recipe, let me know! Leave a comment, rate it and don’t forget to hashtag #simplefitvegan on Instagram!
Don’t forget to download your FREE Healthy Vegan Dinner Recipes e-cookbook!
Collard Greens make a healthy substitute for a traditional wrap. Use them to wrap your falafels, burgers, burritos and more!
- One bunch of collard green leaves.
-
Fill up a big pot with water and bring it to a boil. Put one teaspoon of salt in the water to speed up the boiling time.
-
Rinse the collard green leaves well under cold water.
-
Using a small knife trim the thick stem that goes across the leaf. Set the leaves aside.
-
Fill a big bowl with ice and water. Add 1 tsp of salt and 1 tbsp of Apple Cider Vinegar.
-
Using tongs insert 4 to 5 collard green leaves into the boiling water for 30 seconds. You will see that the leaves are starting to turn bright green.
-
Pull the leaves out using tongs and place them in the bowls with ice water for 15 minutes.
-
Dry the leaves with paper towel or let them air dry.
-
Store collard green wraps in a container or a plastic bag in between paper towels to keep them from sticking to each other. They should store well for two weeks.
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