Posts tagged #greens

That’s a (collard) Wrap!

There’s some kind of novelty eating something that’s wrapped. It sounds healthy, reminds of us burritos, it’s convenient, and hey-you can eat it with your hands and what inner-kid doesn’t want that?? So instead of a doughy, stick-to-the-roof-of-your-mouth flour tortilla, let’s get our greens and enjoy them too by making a collard leaf wrap (or several).
Once you get the science of the collard wrap down, you can literally fill these babies with whatever you want. Last night’s leftover stir fry, Mexican style with your regular burrito fixins, shredded veggies summer roll style dipped in a peanut sauce (people also LOVE to dip things… you know you do too), and the list goes on. Check-out the recipe below on how to prepare your collards and get inspiration for your filling!

Collard Wraps

1 bunch collards – look for large leaves with minimal holes or tears

Filling idea:
1 can black beans
5 mushrooms
1/2 onion, chopped
3 cloves garlic, minced
1 cup grape tomatoes, halved
fresh cilantro to taste
Green tomatillo salsa

Collards: First wash all collard leaves gently and bring a large pot of water to a boil. Then you want to shave down that thick stem and trim it at the leaf. Take a small knife and carefully cut the stem down as close to leaf as possible so its more of a smooth wrap (see photo). Have a large bowl of cold water next to the stove to submerge leaf post-boil to stop cooking. Then, place the leaves in the boiling water for 1-2 minutes, dunk in cold water, shake off water and lay to the side. Repeat for all leaves.

Filling: Sauté onions, garlic, mushrooms, and tomatoes over medium heat with some olive oil (if you use high heat make sure to use coconut oil or another high-heat oil). Cook black beans in a small pot seasoning them with a little salt, pepper, chili powder, cayenne (whatever moves you). Have your fresh cilantro and salsa ready to top it all off after you add the other ingredients to the wrap.

When you’re ready to fill, lay the leaf down, place your filling(s) in the middle along the stem (the amount will depend on leaf size). Starting with the large end of the leaf, roll it over the filling tucking in the ends, like a burrito.

Note: You can also eat the collards raw without cooking them if you’re going for a more salad approach. I’ve done it both ways and just personally prefer the cooked version… maybe also because it’s the dead of winter and just thinking about too much raw food gives me the shivers. Either way, experiment and see what YOU like!

Have fun & bon appétit!

Posted on March 12, 2015 and filed under vegan, vegetarian, lunch, dinner.

How Kale Made the In-Crowd at Thanksgiving

A huge meal without any leafy greens, Thanksgiving or not, just feels off to me. Because I already wanted to create my dish or claim to fame for the annual feast, I volunteered to make “creamed kale”…whatever that meant. I knew I could sell the group with anything including ‘cream’ and thought it’d be easy to figure out the rest. However, when my sister requested that it be dairy-free, my easy-peasy (aka cheesy) plans went out the window. So to make it “kreamy” (sans dairy) I decided to use tahini for the texture and topped it with gluten-free breadcrumbs to give it that French’s Fried Onion effect.

Faking-it-til-I-made-it, a huge bunch of kale, tahini, and GF bread turned out to be a winning combo that I was proud to place next to the veteran turnips, cranberry sauce, mashed potatoes, and the alike. And because it was such a hit, I had to share so you too, could sneak kale onto a traditional Thanksgiving table.

Kreamed Kale

1 very large bunch of kale
1/2 cup tahini
1/4 cup extra virgin olive oil
4 cloves garlic
2 tsp. balsamic vinegar
2 tsp. salt
2 Tbsp. sesame seeds
2 pieces of bread (gluten-free or regular)
Optional: 2 Tbsp. nutritional yeast to top with bread crumbs

Wash, de-stem, and rip kale into small pieces. Steam kale in a large pot until tender and just cooked through (not soggy). Toast sesame seeds dry in a frying pan over medium heat constantly tossing to prevent burning. Place aside. Sauté garlic in a little olive oil over medium heat then add to a bowl with the tahini, olive oil, balsamic, salt, and sesame seeds. Mix thoroughly to make your sauce!
In a large 13 x 9ish size baking pan, mix the kale with the sauce to coat all leaves. Then pat down kale with a fork to make it more cassarole-esque. Toast your 2 pieces of bread and chop finely. Sprinkle over kale with nutritional yeast and pop into a 350-degree oven for 20 min. Finish off under the broiler if your bread crumbs didn’t crisp up enough. Now rest easy my health-seeking friend; a leafy green is next to your turkey and the traditional crew is showing it mad love.

Posted on March 12, 2015 and filed under vegetarian, vegan, side dish, holiday, Thanksgiving.