The BEST Collard Wraps with a Peanut Ginger Sauce.

A few weeks ago someone in our neighborhood Facebook page posted that they had an abundant amount of collard greens. My husband ran over to grab some and I whipped these up for lunch with a tangy & delicious peanut ginger sauce. They were so well-received that I’ve been making them at least 3x a week ever since. I mix up the ingredients I stuff the collard greens. The recipe is incredibly flexible. Plus, these babies are so filling, that I promise it will curb your snacking appetite if you’re a snacker like me.

Depending on what you stuff these wraps with, they can definitely serve as a main meal if you wish. Think of an added protein like tofu, tempeh or beans. The hummus is a great binder and protein source as well. Packed with fiber so gut-friendly as well. Plus another way to get more veggies in your diet, which we can all use. These make a great on-the-go lunch or snack idea to pack up. I store leftovers in a glass container in the fridge for 3 days. The peanut sauce I store in an old glass jar and use whenever we need. This peanut ginger sauce is the bomb! No lie.

Ingredients for wrap:
1 bundle of collard greens
1/2 cup of shredded carrots
1 medium cucumber, sliced in thin slices
1/2 cup of shredded red cabbage
1/4 cup of peanuts
1/4 cup of thinly sliced red onion
Avocado slices
Cooked rice
Cooked tofu or tempeh slices

Method for wraps:
Wash your collard wraps.

Prepare and plate all of the ingredients your adding to your wraps. Set that aside. On a cutting board lay your first collard leaf down stem side up. You’re going to run a sharp knife carefully down the stem to remove some of the girth. You don’t want to remove the stem or it won’t hold together as well.

Proceed to add a thin layer of hummus to the underside of the leaf. This will bind all of your ingredients together.

From there add your filling ingredients. Be careful not to overstuff.

Rolling will begin with the stem side going from right to left. Then bottom edge upward. Left side in and then roll.

Then slice in half. Optionally, you can top with sesame seeds.

Repeat until you have made all you wish to prepare.

Ingredients for Peanut Ginger sauce:
1/2 cup or so of melty peanut butter
1/4 cup of rice vinegar
1/4 cup of liquid aminos
2 tbl of maple syrup
1 tsp of sesame oil
1 nub of fresh ginger peeled and grated
Pinch of red pepper flakes

Add all of your ingredients into a mixing vessel or bowl. Whisk to combine. I pour into a small gravy boat or into a bowl with a spoon. Store in a glass lidded jar in the fridge for 2 weeks if it lasts πŸ˜‰ that long.

Okay kids that’s it from me. Until next time… ox

— Knead to Cook

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