I have a bit of an obsession with Chef Vivian Howard from A Chef’s Life. It’s, hands down, my favorite show on television right now. Every single episode makes me want to march into my kitchen and make something from the show.
A few episodes back she made collard green wraps and they haven’t left my mind. I figured right now was as a good of a time as ever to make them, seeing as most of us are trying to eat a bit lighter. The holidays were a bit rough on my body so I’m searching for healthy foods that are different and fun to eat.
These collard green wraps are a riff on her version. I believe her version had more Asian flavors. These don’t at all. They incorporate smooth hummus spiked with a healthy dose of ground sumac and julienned carrots, a bit of mint and Italian parsley and a few slivers of ripe avocado. Oh and sprouts! Have I told you how much I love sprouts? The texture they provide is so necessary.
These collard green wraps are pretty flexible. Get creative and add what you like, or follow the ingredients below! You’ll be met with one of my favorite, new-to-me healthy meals. And if you haven’t, check out A Chef’s Life. I guarantee you’ll be inspired to make something new.
Collard Green Wraps
- 5-6 collard green leaves
- 1 lemon, cut into wedges and divided
- 1 teaspoon ground sumac
- 1 cup of homemade or store-bought hummus
- 1 cup alfafa sprouts
- 2 carrots, peeled and julienned
- 2-4 stems of mint
- 2-4 stems of Italian parsley
- 1 avocado, halved and sliced
- Since the leaves are pretty large, a very wide saucepan is ideal. If you don’t have it, feel free to use a large pot. Fill the saucepan or pot, set over high heat, with about three-inches of water. Add a few pinches of salt and a squeeze of lemon (from 1 wedge) to the water. When the water reaches a simmer, turn the heat down to medium. Add the collard green leaves, one at a time, for about 30 to 40 seconds each. They’ll change color starting at dark green to a brightly-hued kelly green. Remove the leaves from the water and set aside on paper towels to cool. Continue with the collard green leaves until you’ve worked your way through all of them.
- While the leaves cool, get all your ingredients set up. I mixed in about a teaspoon of ground sumac into the hummus because I love the added flavor. This is optional! Place a heaping tablespoon of hummus toward of the top of the collard green leaf. Top with a small handful of sprouts, a few carrots, a mint leaf, a few leaves of parsley and a couple slices of avocado. There’s no wrong way to do this! Roll the wrap like you would a burrito: tucking in the sides as you roll. Slice it half and set aside. Continue the stuffing and rolling until you’ve worked your way through all of the collard green leaves.
Yield: 2-3 servings
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.