Lemony Dill Pickle Collard Wrap

Posted on July 27, 2011

0



I’ve always wanted to make a wrap using a collard green leaf. It has seemed like such a great idea, to use the leaf in place of a tortilla. I’ve used cabbage leaves for raw tacos, and lettuce leaves for small boats of food, but I had yet to use a collard leaf to make a burrito type dish. I’ve admired others use of it, creating a filling and scrumptious meal using a healthy green wrapper.

I took the initiative at the grocery store this week, and instead of buying my usual bunch of kale (which looked a bit wilty that day), I opted for the collards. They are a wonderful green. Their leaves are wide, solid, and proud. And they should be. They offer tons of Vitamin C, anti-cancer nutrients, and soluble fiber.

My first attempt gave me little spring roll kind of things. One leaf gives you two. I combined, garlic, lemon, and dill the flavor these rolls. Quinoa maintains the body, carrot the spirit, pickle the spine, and the sauce the mmmm.

They ended up tasting a bit like dolmas, but fresher, crunchier, and even better.

 

 

 

 

 

 

 

 

Lemony Dill Pickle Collard Wrap (makes 2 small rolls)

1 collard green leaf (de-spined, and cut in half)

1 small carrot shaved (I used a peeler to do this)

half of one medium sized pickle

4 T. of cooked quinoa (soaked and sprouted if you want this to be all raw)

 

Lemon Garlic & Dill Sauce

1 clove of garlic chopped

1/2 t. yellow miso

1/4 t. apple cider vinegar

1 T. Olive Oil

Juice of 1/4 of a lemon

fresh cracked pepper to taste

1/2 t. dill

1/2 t. agave

 


How To Do It:

Rinse and carefully cut the spine from your leaf. Slice the top to make into two equal halved. Keep the top-side down. Dollop two T. of quinoa onto each leaf, somewhere around the top bottom third of the leaf. Peel one smallish carrot into shavings. Sprinkle these over the grains. Chop half a pickle into lengthy chunks and place over the carrots. For the sauce mix all the ingredients well and spoon evenly over the top of your filling. To wrap fold over the edges towards the filling and then pull the bottom of the leaf over and tighten over the mass then roll and let rest on the seam to keep the roll together (like a burrito).

 

Advertisements
Posted in: Recipes