Pecan Pate Collard Green Wraps Recipes

COLLARD GREEN WRAPS

Steps:

• Fill a large pot with 3 inches of water. Add vinegar and salt; bring to a boil over medium-high heat.
• While water comes to a boil, remove 4 large leaves from the bunch of collard greens. Lay them flat on a cutting board and trim the stems until even with beginning of leaves. Carefully shave center stems down until leaves lay flat, being careful to not tear them.
• Place leaves in boiling water and cook undisturbed until bright green and wilted, about 30 seconds. Use tongs to carefully transfer leaves to a bowl of ice water; let cool 3 minutes. Remove from ice water and pat dry.
• Lay collard leaves flat on a large cutting board and assemble wraps as follows, dividing ingredients evenly among the 4 leaves. Spread an even layer of hummus on each leaf, leaving a 2-inch border. In the bottom third of each leaf, stack bell pepper, cucumber, onion, artichoke hearts, and arugula. Drizzle with lemon juice.
• Fold the sides of each leaf in towards the center, using your hands to help keep the sides tucked in, and roll, starting from bottom. Slice in half diagonally to serve.

HOW TO MAKE COLLARD WRAPS

Steps:

• Cut the stem off of the collard green leaf and then carefully shave it down using a small knife so that it's flat. This will help prevent the collard leaf from breaking at the end and make it easier to roll up.
• Add any veggies, protein and/or sauces to the middle-bottom of each collard leaf, or evenly divide a salad recipe onto each leaf.
• Carefully roll the collard wrap up just like you would with a burrito, tucking in the ends as you go so that the filling stays inside.
• Cut your collard wraps in half and enjoy!

SUNFLOWER SEED PATE IN COLLARD WRAP

Steps:

• Place sunflower seeds in a bowl and add enough water to cover; soak for 8 hours. Drain.
• Blend sunflower seeds, celery, olive oil, lemon zest, lemon juice, thyme, garlic, black pepper, and sea salt in a food processor or blender until pate is smooth. Spread pate onto collard green leaf.

COLLARD GREEN PESTO LINGUINE

Steps:

• Bring a large pot of salted water to a boil over medium heat. Blanch collards until bright green, about 1 minute. Transfer immediately to an ice bath to shock, saving the boiling water for cooking the pasta. Remove the collards from the ice water and pat dry with paper towels before transferring them to a food processor.
• Add the linguine to the pot of salted boiling water and cook according to package instructions.
• Meanwhile, in a dry skillet, over low heat, toast the pecans until fragrant. Transfer to the food processor with Parmesan, olives and garlic. With food processor running, slowly drizzle in olive oil until pesto comes together. Taste for seasoning, and add salt and freshly ground black pepper, to taste.
• To serve, put enough pesto to coat the pasta into a large serving bowl. Drain the pasta and quickly add it to the bowl. The water still clinging to the pasta will loosen up the pesto. Toss to coat. Add more pesto, if needed. Transfer the pasta to a serving bowl and garnish with Parmesan sprinkled over the top.

COLLARD GREEN WRAPS

Steps:

• Process everything but the green onions in the food processor.
• Spoon 2-3 tablespoons of the nutty filling into each collard leaf. Tie with your green onion to keep them from falling apart.
• Garnish with your tomatoes if using and top with the dressing if you use that. I think it really adds.
• Bon Appetit!

PECAN PATE COLLARD GREEN WRAPS

Steps:

• Place Pecans, Red Onion, Sliced Portobello Mushroom and Braggs into a high speed blender or food processor and blend until well combined. Scrape down sides as needed. Add a tsp of water at a time if pate is too thick. Place in bowl and set aside.
• Cut out big "vein" in the middle of the collard green by slicing down each side. You should be left with two pieces. (Left and right sides of leaf).
• Place one piece of a collard green long ways, on your cutting board, shiny side down.
• Spread one dollop of your pate mixture at bottom of leaf, leaving 1 inch of collard green underneath.
• Place one slice of mango, pepper and avocado on pate mixture. Add a few bean sprouts on top.
• Roll away from you, seal side down.
• Repeat steps 1-4 with the remaining collard leaves and ingredients.
• Divide 2 wraps per person and serve with your favorite side salad! Assembled wraps will keep in fridge for 1-2 days.