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Raw Collard Green Rolls

Here’s a fun way to eat your greens!  Roll julienned vegetables in a strip of collard green with an almond dipping sauce.  Completely, raw, vegan, and paleo this is something that everyone at a potluck should be able to enjoy. Collard wraps can also be wrapped more like a burrito, but I found this way much easier!  Soak the collards for about an hour in a mixture of water and vinegar.  This helps soften them and reduce bitterness.  While the collards are soaking, also soak 1 cup of sliced almonds in about 2 cups of water.

Collard Wraps by Early Morning Farm CSA

While the collards and almonds are soaking, julienne a mixture of vegetables to equal 2 cups.  I used beets, carrots, and turnips.  Other veggies that would work great are watermelon radish, cucumber, sweet peppers, radishes, and summer squash.

Raw Collard Green Rolls with Almond Sauce

After one hour, drain almonds and combine in a food processor with the remaining sauce ingredients. This sauce is on the thick side, you can add water to help with processing or to thin.

Raw Collard Green Rolls with Almond Dressing

Remove collards from water/vinegar bath.  Carefully pat dry.  Remove stems, and cut into strips lengthwise that are a little thinner than the vegetable sticks.  Lay a small handful of mixed veggies on one end and roll up.  Place seam side down on a platter.  Serve or cover in plastic wrap and refrigerate until serving.

Raw Collard Green Wraps with Almond Sauce

1/2 bunch of collard greens (from our CSA Share boxes the bunches are large, for smaller bunches use the whole bunch)

4 – 8 cups water
1/4 – 1/2 cup vinegar
2 cups julienned mixed vegetables (beet, carrot, cucumber, sweet peppers, turnips, radishes, etc)

Almond Dressing

1 cup sliced or slivered almonds
1 garlic clove
1 teaspoon cumin
juice from half a lemon
2 tablespoons tahini
2 tablespoons water

Soak collard greens in water/vinegar bath.  Lay collards in a large pan.  Add water and vinegar, 4 cups of water to 1/4 cup vinegar until collards are submerged.  Soak one hour.

Soak almonds in 2 cups water for one hour.

While almonds and greens are soaking, julienne veggies.

Make dressing.  Drain almonds and combine dressing ingredients in a food processor.  Process until smooth.  Taste and adjust seasoning.

Remove collards from water/vinegar bath.  Pat dry, remove stem, slice lengthwise into strips.  Lay a handful of veggies across collard strip, roll up and place seam side down on a platter.  Continue for rest of veggies.  Serve with almond sauce.

Variations. Sub different nuts or seeds for sauce.  Serve wraps with any spread like pesto or hummus.

salt + pepper to taste


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