Here’s a light and healthy lunch idea I hope you’ll enjoy as much as we have this week! Collard Greens Wraps! When I first started the blog, 8 years ago now, I posted a different recipe for a Collard Greens Wraps, but back then they received very little attention. Now collard greens wraps are popping up everywhere and looking at my old recipe and photos- I realize they needed some serious updating! This new version takes advantage of the tandoori hummus from a couple of days ago ( which acts as the “glue”) and is loaded up with healthy veggies. To add a bit more texture and flavor I added crispy tofu to the mix. Sooooooo tasty!
It starts with bringing a pot of water to boil on the stove and blanching large collard greens leaves. Blanching the collard greens makes them really flexible, much easier to roll up and much more pleasant to eat.
I usually make more than one at a time, because they actually keep pretty well in the fridge. So I dunk all the leaves at the same time, leaving the stem end to cook just a little longer.
While the water is heating, prep any veggies you like. Shredded beets and carrots are among my favorites and you can also find these pre-shredded in many upscale grocery stores- also be sure to check the salad bar section too!
In a pinch feel free to use pre-shredded cabbage, brussels or broccoli slaw!
Add greens like micro sprouts, watercress, arugula or even spinach – and if you like, fresh herbs are nice too. Here I’ve added cilantro.
Gather the ingredients together and roll up the Collard greens wraps like a burrito.
Start with the hummus!
Think of the hummus as the glue. It does a great job of holding everything together, so make sure to put it down first.
Pile up with the veggies and tofu.
Then wrap them up like you would a burrito, folding the sides in and setting them down on their seam.
If making ahead, store them just like this, on a plate, wrapped in plastic wrap.
When ready to serve, cut them in half.
Drizzle with the optional tahini sauce.
How easy is that? So healthy and light – I love how energized I feel after having these vegan collard greens wraps for lunch. Give them a try this week!
- 4 extra large collard green leaves ( or use chard- see notes)
- 1 cup Hummus ( or try tandoori hummus)
- 1 cup crispy tofu cubes ( optional- see notes) or baked tofu
- ½ cup grated carrots ( feel free to sub shredded cabbage, brussels, broccoli etc)
- ½ cup grated beets (feel free to sub shredded cabbage, brussels, broccoli etc)
- 1 cup greens( watercress, arugula spinach) or micro greens
- optional additions: fresh herbs ( cilantro, parsley, basil, mint)
Drizzle with Everyday Tahini Sauce! ( optional)
Bring a big pot of water to a boil. Turn heat to low, stack and place 4 collard greens in the water, stem sides first and blanch for 30-60 seconds, or until stems are soft. Using tongs, turn so all parts of the leaves are blanched and pliable enough to roll. ( If the stems are really thick, sometimes I’ll leave the stem ends in the hot water, with the thinner leafy side hanging over, outside the pot, until the stems are soft and pliable- and of course you can always cut them off beforehand.)
Pull them form the water with the tongs, shake them off in the sink and place on the counter.
To make the crispy tofu, pat dry an 8 ounce block of extra firm tofu and cut it into ½ inch cubes. Place in a bowl and toss with ½ teaspoon salt, and your choice of 1-2 teaspoons turmeric or garam masala spice. ( You can also use another spice blend here – zaatar spice, cajun seasoning, etc., just something to give it some flavor! Heat 2 tablespoons olive oil in a non-stick pan or well seasoned cast iron skillet, and sear the tofu, on a couple sides, until crispy. Set aside.
Make the everyday tahini sauce if using.
Assemble the collard greens wraps. Place ¼ cup hummus on the lower middle of the wrap, top with ¼ of the tofu, then the veggies and herbs. Roll up, tucking the sides in as you go like a burrito.
Roll up all 4 wraps and place seam them side down.
Try to find the largest collard greens leaves as you can, without holes or tears. Sometimes I’ll opt for chard leaves if the collards are too small or look torn.
Chard is thinner and much more tender so will just need a very short blanching, but the blanching does make it more pliable.
The key to cooking this quickly and efficiently is to cook the tofu at the same time the water is heating- a good time to multitask! Remember you can always use store bought hummus and pre shredded veggies.
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