#collard wraps

This was one of the first Pinterest recipes I ever tried. It was a go-to for Emma and me in halls, one we could easily throw together without having to really cook anything. It’s a great one to make with a friend, as you both get into the groove of chopping side by side, and will always make me think of her. It’s been a while since I’ve made it though, as I haven’t seen Emma much this year, but with collard greens in season here, I simply couldn’t resist, as this really is an old favorite.

The nice thing about this recipe is that it easily allows you to make as much as you want. Usually for one serving for myself, I use 1 medium carrot (Emma and I have also bought pre-shredded carrots in the past, which works well and eliminates some of the work), 1/4 cucumber, 1/4 cup uncooked quinoa, and 4 collard leaves to contain it all. Emma and I have usually substituted the red cabbage with red bell pepper to avoid buying a whole head, which works well as a substitute. In the past, we’ve used whatever hummus we’ve had, but this time I actually did do a curry one, using this recipe which was a bit simpler than the one linked in the ingredients list.

This time to cook my quinoa, I borrowed the pre-cook toasting tip from the notes of this recipe from Minimalist Baker, adding salt and about 1/4 tsp curry powder to the uncooked quinoa and letting it toast for a few minutes before adding the water and proceeding as normal. It elevates the quinoa just slightly and really does make a yummy difference.

I took a third of the peanut sauce recipe this time, simply whisking in a bowl since breaking out the food processor seemed unnecessary since I making such a small batch. I used tamari rather than soy sauce as well as crunchy peanut butter, a tip Emma and I have found to work really well. By using crunchy peanut butter, you still get that extra texture without having to worry about buying and chopping peanuts on their own, as the listed ingredients would have you do.

Raw Collard Wraps Recipe