Collard wraps with roasted red pepper dipping sauce

Collard wraps are the perfect summer food. Light yet filling, easy to make in a flash with whatever you have on hand, fun to eat, and totally gorgeous. Another dish with its own edible packaging, these wraps make a perfect picnic food and are special enough to serve for company. They can be made gluten-free, vegan, and/or raw as you like.

I use fresh, raw collards for my rolls because I love their bright color, crunch and delicious flavor. Collards greens are a cruciferous vegetable in the brassica family and are wonderfully nutritious. They are a great source of four core antioxidants: vitamin C, beta-carotene, manganese, and vitamin E, plus numerous phytonutrients that aid in relieving oxidative stress in the cells. They are rich in vitamin K (supporting the blood and bones), vitamin A and omega-3 fatty acids which have anti-inflammatory effects, high in soluble and insoluble fiber, and minerals including iron, calcium, copper, manganese, selenium and zinc. Their abundant chlorophyll purifies the liver and stops the spread of bacteria, fungi, and other microorganisms while promoting the growth of beneficial intestinal flora.

To make the wraps slice out the center stem and use each of the resulting halves for rolling, so one leaf makes two wraps. Lay one half down flat, place fillings in the center, roll it up firmly, and place on a plate seam side down (hold closed with a toothpick if desired). If you prefer, the greens may be blanched before rolling. Dunk them briefly (about 20 seconds) in boiling water then plunge into ice water to stop the cooking and maintain their bright color.

There are infinite flavor combinations to play with as far as fillings and sauces go. I vary the fillings pretty much every time I make them. Some of my go to's for collard wraps are

• rice or bean thread noodles
• tempeh (steamed, sauteed, or baked)
• steamed yam or squash
• bell pepper slices
• grated carrot or beet
• veggies chopped into matchsticks: radish, cucumber, beet
• green beans, snap peas
• saurkraut or kimchi
• chopped lettuce/spinach/greens
• fresh herbs: basil, cilantro, italian parsley
• nut spreads
• pesto
• sun dried tomatoes
• sauteed mushrooms
• hummus or other bean spread
• sprouted nuts/seeds
• microgreens or sprouts

Here are a few that I've made in the past couple days. I served both of these with a delicious roasted red pepper dipping sauce and I've included the recipe below.

cumin kraut

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black rice noodles

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tempeh

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lettuce and cilantro

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kabocha squash

sungold tomatoes

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almond hummus & black sesame seeds

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green beans
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flat-leaf parsley

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bean thread noodles

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sauteed shiitakes

Roasted red pepper dipping sauce

 

This versatile sauce is practically addictive. Use it thick as a spread for crackers and toast or a dip for veggies. Thin, it tastes splendid over rice pasta or zucchini noodles, as a dressing for salads, and as a dipping sauce for your collard wraps!

 

• 1 green onion
• 1/4 cup fresh herbs of choice (I used a bit of everything I had in my garden: basil, oregano, sage, rosemary, parsley, and thyme)
• 1 cup roasted red peppers (roast your own or use jarred peppers)
• 3 sun dried tomatoes packed in olive oil
• 1/4 cup extra virgin olive oil
• 2 Tb. tahini
• 1 Tb. red miso
• 1 Tb. maple syrup
• zest and juice of 1/2 a lemon
• 1 ts. ground cumin
• 1/2 ts. ground turmeric
• 1/4 cup water (or to desired consistency)
• salt and black pepper to taste

Place ingredients except salt and water in the food processor beginning with the onion and herbs, followed by the peppers and wet ingredients, and finally the spices.  Mix until well blended between each addition. Salt to taste and thin with water to desired consistency: thick to use as a spread, thin for a dressing or dipping sauce.