I’m all about a good wrap…easy to make and even easier to eat!
I’ve been eating wraps my whole life but, most of the time, I used tortilla as the wrap But, today we’re going to mix this up a bit!!
Have you heard of collard greens?
What are Collard Greens:
Collards are in the brassica family – same as cauliflower and broccoli. The leaves are dark green and the stems are tough.
Look for collards that have an even green color and look fresh. Avoid collards that have browned or wilted leaves or show other signs of age. They will keep for several days in your fridge.
They are a popular vegetable in the American South (so much so that they tried to make it their official vegetable! Monique, over at Divas Can Cook explained the history so well!
“The African slaves created savory pots of greens by cooking them down until very tender. They would use the leftover scraps from the plantation kitchen to add to the greens, which usually consisted of meat scarps like pig feet and turnip tops.
The rich broth-like gravy that accumulates after cooking the greens were called pot likkur, and the African slaves would drink this flavorful broth as nourishment. This “gravy” is what makes collard greens such a comforting dish that has cemented itself into Southern cuisine. This “slave dish” made its way into Southern cuisine when slaves begin cooking it for their slave-owner’s families”Monique (Diva’s Can Cook)
This is my first year growing them in the garden. Whenever I’ve bought them before, I slice them and cook them like I would swiss chard. But the large leaves gave me an idea…why not use them as a wrap?
You really need to try this! I felt like a superhero when I ate this – I could feel the vitamins pulsing through my veins!!
Easy Nutrient-Dense Collard Wraps
- 4 large collard leaves , bottom rib removed (see photo) – the bigger they are, the easier they are to roll
- 1/4 cup pancetta (or bacon), chopped (optional)
- 1 tbsp olive oil
- 1/2 small onion, chopped
- 2 cup cooked green (swiss chard, spinach, beet greens, bok choy, chicory)
- 6 large eggs, beaten you can use egg whites instead if you like
- salt and pepper, to taste
- In a skillet with a few inches of boiling water, soften the collard leaves for a few minutes; place on cutting board
- In another skillet, cook pancetta (if using) until crisp. Add onion and cook until soft.
- Add cooked greens and season to taste; mix well.
- Add beaten eggs, and continue mixing until cooked through.
- Place mixture on collard leaf and roll tightly until mixture is fully enclosed. Continue with the remaining three leaves.
- Cut in half and serve – knife and fork might make it less messy to eat ;))