An Open Cookbook

An Open Cookbook


Collard Green Wraps

Ever since last night, I haven't been able to get the idea of collard greens as a sandwich wrap out of my head.  Thank you to B in D.C., I just learned of a great recipe site called  There are loads of great photos and recipe ideas.

After a really good and hard yoga class tonight, I wanted to replenish with a hearty and healthy dinner.  So I went for the collard green wrap.  Assembling the wrap is quite simple...

Soak two greens per person in warm water and vinegar

Dry well and then carefully slice off the tough part of the stem

Layer two halfway on top of each other for a solid base

Layer your favorite sandwich ingredients

Roll up like a burrito
The following is what sounded good to me, but feel free to use whatever ingredients you have on hand or what sounds good to you.  So many options!

Collard Green Wraps

2 leaves per wrap
Large bowl of warm water
Apple cider vinegar ( a few splashes)

Dijon mustard
Deli turkey
Shredded carrots
Sliced red pepper
Green onions, chopped
Brie, cut into to chunks

Place collard greens into warm water with vinegar for 10 minutes to soften leaves.  While they soak, prep all the fillings.  Remove collard greens from water and dry well.  Carefully slice the tough part of the stem so you have a pliable green to work with.  Layer two greens on top each other, covering about half way, as pictured above.  Layer the toppings with mustard, turkey, carrtos, red pepper, green onions and brie.  Roll up like a burrito, by taking up two opposite sides, and then roll.  Slice down the middle.  Have a great meal!


Haley said...

Oh my gosh, we must be on the same wave length because I just made chard(ish) wraps! haha.

These look great!

Alli Shircliff said...

That is too funny..we must have similar culinary wavelengths going on...this seems to happen to us a lot!

Lorinda said...

This looks Fabulous! I love any type of greens and plan to make this with spinach today (don't have collard greens here). My kids are going to love it!

Alli Shircliff said...

Thanks Lorinda! That is a great idea to use spinach..sounds like a good size for kids!