Sales can encourage me to try new things, but no matter what I usually buy collards and kale. Despite my love of kale, I’ll admit that collards might be a bit more versatile just because of their size. I can replace collards pretty much everywhere I use kale (smoothies, soup, salad, sides), but I can also use them as wraps.
I learned the trick of making a perfect collard wrap from Gena at Choosing Raw, and it’s been an invaluable skill. I like to make these wraps with either hummus or bean dip, and then slice up half an avocado and maybe some zucchini or cucumber before wrapping them up:
The trick is to de-stem so the leaf will fold, flip it over so you add everything to the outside of the leaf, but only load up on one side. Then fold it up like a burrito – top and bottom in and then roll over. Check out Gena’s tutorial and you’ll be a pro in no time.
The leaves I had left in the bunch were on the small side so I didn’t cut them in half. If the leaf is big enough though I will. There was actually a third wrap that went on top here, and between the three I used half an avocado, almost a whole shredded zucchini and about two tablespoons of hummus on each leaf.
Collards aren’t as mild as kale so they can add a little bit more flavor if that’s what you’re looking for. I also find that they become softer than kale when cooked. If I make a serving of collards, I’ll usually put a tab of earth balance in the bottom of a saute pan, cut up the collards and cook them until they are tender. I’ll season them with everything from lemon juice and garlic to nutritional yeast and chili powder.
|All packed up for lunch|
Collards may have wraps on lock, but they don’t (yet) have their own t-shirt:
I’m sorry, this just cracks me up. Thanks, Dr. Fuhrman
An then, completely unrelated, there is this one:
|Some of them try to rhyme, but they can’t rhyme like this.|