Mastering the Collard Wrap Honest Fare. I had a collard wrap for the first time on a visit to San Francisco several years back. It was at the Ferry Building Market from a raw foods vendor. Of all the great food there is to be had in that city and we had a lot of it on that trip, the collard wrap I ate on the pier that day made the biggest impression. So delicious and like nothing Id had before. Living in the south, I was no stranger to collards, but Im pretty sure that collard wrap was the first time Id ever eaten them in raw form and without a side of mac and cheese and fried chicken in close proximity. I dont remember exactly what was in it cashew butter, beets and carrots for sure because more than anything, I was blown away at how perfectly crafted and beautiful it was. Each green fold tucked unto the next with layers of color and texture stacked between. So masterfully put together that I had to go back and tell the dude who made it. Then there was how great I felt after eating it. Satiated and energized, but not full. Treated, but not guilty. Oddly enough though, it was years before I had another collard wrap. As if such a delightful thing could not exist outside the vacation bubble But luckily, the collard wrap found me again last year in a raw foods caf in St. Augustine, and this time, I made sure to pay close attention to its construction, do some research and recreate it for myself. I cant believe that I had never had collard wraps before now. And if youve never tried collard wraps either, I urge you to run out your front door right now. But why would you attempt to eat carrot tops they taste awful. Taste is not always a measure of toxicity but sometimes it works. You could also use. Which of these plants are growing freely in your neighborhood Thank you for your comments I am working on finding out what the government is doing to reduce pesticides in our produce. Especially those on the dirty dozen list. Can You Eat Collard Greens Raw' title='Can You Eat Collard Greens Raw' />Eating more raw food this summer will help you ward off the heat while giving your body a chockfull of nutrients. Not to mention, raw dishes are colorful, fresh, and. Its not that making a collard wrap is that complicated per say its just that it requires a certain amount of technique and finesse. My first couple attempts were pretty pathetic, but thats because I was doing it all wrong. Luckily, you wont have that problem because Im going to tell you exactly what to do. You will require two collard leaves per wrap the bigger the better. Surprising Health Benefits of Sex. How would you like a stronger immune system or better sleep Action between the sheets can help you get all of this and more. The ones I bought at the market on this particular day were hugekitty for scale. After cutting off the white portion of the stalk that had no leafy greens attached to it, I soaked them in a bath of warm water and vinegar for about 1. This makes sure theyre nice and clean and room temp so they are more flexible for rolling later. Now, see this big momma of a stalk that runs the length of the collard leaf Its got to go. Sorry, but if it doesnt, your wrap wont roll properly and youll just fold and tear things apart in vain until you end up with what looks like a dirty diaper filled with rainbow poop. Using a sharp paring knife, shave the dense stalk down until it is more or less the same thickness as the leaf. Itll still be a bit thicker, but the goal is to get to where its flexible enough be rolled up with the rest of the leaf without snapping. And be careful not to nick or cut into the actual leaf with the tip of your knife as you do this. Glide, not hacksaw. You can fill these wraps with whichever veggies, spreads, nuts, beans, sprouts, fruits, etc. However, I do find that using a spread even hummus helps hold everything together, and is a nice smooth contrasting texture to the crunchy collard. I went with a beet, chickpea and carrot spread thats super easy to make. Pretty too Beets, chickpeas, garlic, lemon juice, tahini, agave, salt, pepper and parsley in the food processor. Blended until creamy. Then I folded in shredded carrots to give a heartier texture. And now for the fun partPlace two collard leaves head to foot stalks at opposite ends and partially overlap the leaves. IMG_7176-588x392.jpg' alt='Can You Eat Collard Greens Raw' title='Can You Eat Collard Greens Raw' />Apply your pt or spread the glue first at the center and then start piling on the other veggies. You can get quite a bit in there, but be careful not to overload. From here, assembly is not so different than what youd do with a regular wrap or tortilla. Flip the sides up and then tuck and roll, folding in any stray corners that pop out along the way. And feel free to use two hands, assuming youre not holding a camera. I like to cut them in half cause theyre a real handful otherwise. P. S. These travel really well because they dont get soggy like bread does. AND, if kept in an airtight container or baggie, prepped collard leaves stay fresh in the fridge for at least a week, so you can easily make these whenever youre in the mood. Print Recipe. Back to Top Prep cook time 2. Makes enough chickpea beet spread for 4 collard wraps. I like to mash up the avocado instead of stacking slices because it gives a nice creamy texture. The bigger the collards the better. You need 8 large collard leaves. Veggies of choice avocado, sliced tomatoes, cucumbers, sprouts, etc. Chickpea beet spread. Loaded Potato Soup Recipe Easy more. For Chickpea beet spread 1. Juice from one lemon. Salt to taste Cracked black pepper to taste. A few sprigs of fresh parsley. Directions. Place carrots into food processor and pulse until consistency of rolled oats. Remove and set aside. Put garbanzos, beets, parsley, garlic, olive oil and lemon juice in food processor and pulse until creamy. Add a little water, one tablespoon at a time, if necessary to thin a little. Scrape sides of food processor and add salt like 14 teaspoon, some pepper, tahini and agave and pulse again a few times. Taste and add any additional salt or pepper. Fold in carrots until well combines. Place in fridge to chill. Remove the healthiest looking collard leaves from the bunch and trim off the white stalk that does not have any green leaves attached. Soak leaves in warm water and vinegar bath for a few minutes to clean and bring to room temp. Dry leaves completely. Place leaves flat rough side up on a cutting board and gently glide a sharp paring knife across the length of the stem, shaving it down to the same thickness as the rest of the leaf refer to image in post. Do this for each leaf. Careful not to nick or tear the leaf with the tip of your knife. Each wrap will require two leaves for rolling. Place two leaves head to foot with stalks at opposite ends and overlapping about half way refer to image in post. Apply a good amount of spread at the center where the two leaves overlap and pile up veggies of your choice. Fold in sides and tightly roll like you would a burrito. Leave whole if traveling or saving for later, but cut through center before eating. Honest. Fare. com.