Collard Green Wraps

Last year I did a post on collard green roll-ups. I have been making wraps a little differently now so I thought I would share this method and let you decide which you like best.

This way the collard wrap is more tender and a beautiful bright green. It only takes about 10 minutes to prepare. I think it is worth the little extra effort. You can fill these with any ingredients you use in sandwiches, tacos, burritos or wraps. I mentioned in the other post, you can pre-make several of these at a time and store them them in the refrigerator until you need them. They don’t get soggy like bread or tortillas.

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Or, you can prepare only the collards and store them in the refrigerator, just like tortillas or other wraps. It’s really handy. They keep for about a week so you can make a quick healthy satisfying meal anytime.

Here is how I make the wrap. You need to shave the thick stem down so they wrap better and don’t break also the stem is a little too thick to eat uncooked or just blanched. I showed how to do this in more detail the other post so check it out if you are unfamiliar with how it’s done.

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Next get some water boiling, prepare an ice bath and grab some clean tea towels for drying the collards when you remove them from the ice bath. When the water boils quickly blanch the greens for about 2 or 3 minutes, then shock them in an ice bath to cool them completely.

Dry them (completely dry) on your clean tea towel.

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They are ready to use or you can store them for meals later in the week.

I made some breakfast burritos and some salad wraps and saved a few to use later.

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Yeah, those are tater tots.

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Like I said, you can make them and store them for later. Just roll them and don’t cut them until you are ready to eat them.

These are fun to make and fun to eat and really filling. You don’t miss the carbs at all,  I can’t believe I am saying that being the carb queen,  but it’s true.

Let me know if you try these or the other ones and which you like best.

Have a great week and I’ll see you at pickup.

Mo

 

 

 

 

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