Collard wraps are a much healthier alternative to the highly-processed flour wraps bought in the store. They are a great source of calcium and vitamin K. I prefer to eat it raw because I like the crunch, but if that’s too much, you can blanch it very quickly in hot water to make it more tender. You can pretty much fill these with anything; i’ve made a breakfast burrito before with scrambled eggs, avocado, and harissa. Today, I made mine with hummus, quinoa, spiralized beets, and some micro greens 🙂 These gained popularity in California and I have yet to see them invade NYC. Juice Press, which sells fresh pressed juices and raw food, has one filled with raw sunflower seed hummus and raw falafel, which is one of my favorites. Bareburger, which offers plenty of meat and non-meat burgers, offers the option of getting your burger wrapped in cooked collard leaves. It turns out looking like a burrito, but it is nice to have the healthy option. If you’ve never had a collard wrap, I hope you’ll give it a try!

Collard greens

Fillings of your choice (ex: hummus, quinoa, veggies..)

1. Trim the bottom stem off. Then, using a paring knife, shave the dense stalk down to about the same thickness of the leaf, so that it will roll up easily. Be careful not to tear the leaf with knife.
2. Place wrap filling in the middle and roll up from bottom to top, like a burrito, folding in the sides halfway up.
3. Slice in half with a sharp knife. Enjoy!