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26-Mar-2015 20:03 by 5 Comments

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Lately, I’ve been making a lot of collard green or Swiss chard wraps.This isn’t totally out of the ordinary, as raw wraps are one of my favorite dishes.

Using a paring knife, cafefully start to shave off the spine, starting near the bottom, where it begins to protrude most: Careful as you do this: you don’t want to cut so deep that you actually cut through the leaf!Just follow carefully along the spine, slicing away only the thick part of it.Like so: I use hummus, nut pates, sauces, mashed potatoes, and all sorts of fillings!I used my new favorite hummus—sweet potato hummus—here.) I usually find that 1/4 of a cup is the right amount per leaf.If I’m using a nut pate that I know is very calorically dense, I may use only 2-3 tbsp instead.

Slice it on a diagonal: And serve, or wrap tightly in foil, saran, or cloth to pack up for lunch or dinner on the go.

You’ll be rolling from the folded side to the unfolded side, right to left or left to right (I almost just said “along the x-axis.” YIKES.) In this case, I rolled from right to left.

Last night, I served my rolls with some leftover pressure cooker stew (that recipe will go up tomorrow) and some leftover crudites.

Simple, semi-raw, and delicious: Hope this settles the mystery, guys!

As you can see, I can’t get enough of them these days: Of course, collard green (or any green) wraps are only useful when they don’t fall apart, and they’re a little tricky to get right at first.

A few of you have been asking me about how I get mine to stay neatly together, so today I figured I’d pause to give you all a little tutorial.

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