One of the best things about my Minneapolis neighborhood is the Kingfield Farmers Market. Each Sunday I walk to the market, buy way too many locally grown goodies, and spend a good portion of the day cooking for the week ahead. It’s my favorite part of the week.One of the things I’ve been making with all that produce are collard wraps. Fresh harvested collard greens from the farmers market make the best collard wraps because the leaves more tender. My favorite collard wraps are filled with hummus or guacamole and a mix of fresh veggies. It’s best not to overfill the wraps so that they are easier to eat. A collard green wrap can be made with a raw leaf, or the leaf can be blanched. The benefit of a blanched leaf is that the wrap is easier to roll and eat.
Hummus Collard Wrap Recipe
1 collard green leaf (small to medium size are more tender)
1/3 cup hummus such as hemp hummus
1/4 cup thinly sliced English cucumber
1/4 cup thinly sliced sweet peppers (I used mini sweet peppers)
Remove and discard stem from collard leaf. Use a sharp knife to shave down the tough spine on the back side of leaf. (This will make the wrap easier to roll.)
Place the trimmed collard leaf on work surface, top side up. Spread hummus vertically on one side of leaf; layer with cucumber and sweet peppers. Wrap burrito-style; secure with toothpicks and cut wrap in half.
Makes 1 wrap
Tip: For a more tender collard green leaf, blanch in boiling water for 60 seconds. Cool in ice water; drain and pat dry.