So we took the plunge and bought a 1/2 share of produce for the summer at a family friend’s organic farm, and it’s been awesome so far. I love the variety (farmer Leo makes his own salad greens mix that is AMAZING), and I love that we get to try new things and experiment a bit in the kitchen. For anyone that’s local, I highly recommend checking out Three Pines Farm.
Week one, our box was full of collard greens, which we’ve both never had before. I heard that you could cook them down, but I wanted to try something different After some searching, I came across this little gem of a recipe. Made a few modifications to use what I had in the fridge, and they were delicious!
Collard Green Veggie Wraps
For the Carrot Ginger Hummus:
2 grated carrots
1 clove garlic
2-3 tsp minced ginger (do yourself a favor and use fresh)
1 can chickpeas, rinsed and drained
juice of 1 small lemon (about 2 tablespoons)
1 tsp cumin
2 tablespoons tahini
3 tablespoons olive oil
salt, to taste
1. Add all ingredients to a food processor, blend until smooth (you may need to pause and scrape the sides a couple of times).
For the wraps:
4-6 collard green leaves, trimming the stem with a paring knife so the leaf lays flat and bends easily
1-2 cups cooked quinoa
Any veggies you have on hand or want to add: I used red pepper, beets, and cucumber
Cilantro, for garnish
1. Lay a collard green wrap flat on a plate, and spread some of the carrot ginger hummus in the center.
2. Add a layer of quinoa, followed by your veggies and cilantro.
3. Fold over one side, fold in the ends, and continue to roll (like you would a burrito).
4. Ensure that the wrap is folded neatly, and continue with the other collard green leaves.
5. Enjoy with some mint tea (mint also provided by Farmer Leo).