04/20/2026
Collard Wraps with Peanut Sauce
4 large collard leaves and any ingredients below.
Filling ideas: 2-4T of any of the following: smashed avocado, hummus/ or mashed beans. Then add crunchy: veggies that are thinly sliced, shredded, or grated, such as carrots, cucumber, cabbage, and beets. But you can use leftover roasted vegetables from last night. Anything goes. Add in additional crunch like h**p seeds or toasted sunflower seeds. Or go in other directions, like burrito filling, falafel filling, Greek salad ingredients, Thai noodle salad ingredients, as examples. Then fill with protein source: Grilled chicken or tofu, then use pesto or peanut sauce for a dip.
Instructions: Position the leaf with the vein facing up. Cut the bottom of the stem where it meets the leaf. Using a sharp knife, shave the vein so that it’s the same thickness as the leaf. Flip the leaf over; the vein should be vertical. You can use it raw like this OR blanch first (it could be easier to roll when blanched). Place the collard leaf down with the vein positioned vertically. Spread the creamy ingredient in the center, leaving at least a 1-inch border around the edges. Pile on the veggies and everything else. Pull the bottom, where the vein was cut, to the middle. Pull the sides towards the middle and roll the leaf and filling towards the top part of the leaf. You’re basically making a burrito but with a collard leaf instead of a tortilla. You can slice it crosswise before serving or eat it this way.
Peanut Sauce:
2 Tablespoons peanut butter, preferably organic and crunchy
1 Tablespoon olive oil or a runny tahini
1 Tablespoon unseasoned rice vinegar
½ Tablespoon pure maple syrup or honey
½ Tablespoon water
½ Tablespoon tamari or coconut aminos
⅛ teaspoon ground ginger
Pinch sea salt
Sq**rt of sriracha or something spicy to taste.
