Spiced Almond Butter & Banana Collard Green Wraps!

collard greens

This is much more of a food idea post than a major recipe, yet its a great way to expand your repertiore of superfood choices with very little investment or effort.  I wish I hadn’t waited so long to try it.  I have definitely wasted loads of money buying these pre-made, puzzled as to how to make it come together.  If only I knew how easy it really was….

The collard green wrap.

Today I fiddled with a giant pile of collard greens to come up with a very easy way to do a wrap that is totally convenient and delicious.  The great news is that once you get your leaves all prepared, these take just a moment to fill and serve like little superfood sushi rolls!

paleo banana collard green wrap

The killer part of a collard green wrap is the leaf.

collard leaf

Pick a bunch of flat & solid leaf, nice and sturdy collards from the market.  You’ll need to wash them off, and then lay each flat, one at a time, on a cutting board with the thick center rib facing up . Take a sharp knife parallel to the leaf and run it along the leaf until you hit the raised part of this hard spine.  Shave the spine off as you move down the leaf.  One yu have it “shaved” down, you can cop off the hard stem at the end.

In a large saucepan, boil about an inch of water.  Keep a bowl of very cold water with ice cubes in it nearby.  One by one, pluge the giant leaves into the boiling saucepan of water for a few seconds.  Flip them over.  They cook very quickly, so stand and wait sibnce each side takes about 15 seconds!  Now, pluck out the big leaf (I use metal tongs) and dip it into the ice water to stop it from cooking. Stack them individually on a drying rack or out on some towels so they can dry off.  Blot if needed.

You are ready!

You can fill the center of each leaf with anything you can imagine.  Peanut butter, fig jam & figs.  Tuna salad and shredded veggies or a vegan alternative. Beans and cheese and salsa and avocado.  You name it, you can do it.

This one I made for brunch experimenting is, per leaf:

a few tablespoons of roasted almond butter mixed with some cardamom and honey

half a banana

1/4 of an avocado

a sprinkle of sea salt

To roll: Spread on the filling in the middle of the leaf.  Top with banana and avocado so that the slices lay across the leaf leaving room to fold in the sides, so it will roll easily and the filling will fit in the leaf.  Roll up like a burrito, tucking in the sides of the leaf first toward the center and then rolling the leaf up with the filling like a burrito so that the whole piece of banana will live within the roll-up perfectly!

Simple stuff, but once you know the technique this is majorly explosive creativity in the kitchen just waiting to happen, superfood style.  xoxo Dana

 

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