Fresh Collard Wraps with Spicy Tahini Sauce

These wraps are excellent as a light main course for lunch or dinner or can be served to compliment soup or chili. The leaves can be blanched or you may use uncooked leaves. I prefer those gently cooked ahead of time, which cuts out one step when assembling the wraps. Any mix of vegetables may also be used if you vary color and texture to make the wrap interesting. Serve with Spicy Tahini Sauce, salsa, or a tamari-based dipping sauce.

yield: 4 servings | prep time: 30 minutes | cooking time: 5-8 minutes

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ingredients

• 4 large collard leaves

• 3/4 cup hummus

• 1 large carrot, peeled and cut into thin sticks

• 1/2 cucumber, peeled, seeded and cut into thin sticks

• 1/4 cup shredded lettuce or mixed salad greens

• 1/2 red bell pepper, cut into thin sticks

• 1/2 cup fresh sprouts (mung bean, sunflower, alfalfa are great)

• 1/4 cup minced fresh mint or cilantro

dipping sauce

• ¼ cup tahini

• 2 tablespoons mellow white miso

• ¼ cup fresh lemon juice

• 1-2 tablespoons honey or coconut nectar (to taste)

• Freshly ground black pepper

• 2 cloves garlic, minced

• ½ to one whole Thai pepper, seeded and minced

• ¼ cup chopped mint, cilantro, or another fresh herb

• 2-4 tablespoons olive oil

directions

1. Clean the collard greens and then trim and discard tough. If possible, leave the top section of each leaf in tact.

2. If you wish wraps to be less crunchy and, for some, a little easier to digest, steam the leaves over rapidly boiling water until color deepens and they’ve just begun to soften. Do not overcook.

3. Immediately transfer the leaves to a colander and place under cold running water to stop the cooking. When cool to the touch, dry on a clean kitchen towel. The leaves may be prepared in advance and stored, layered with cloth or paper towel between the leaves, in an airtight bag for up to a week.

4. To assemble the wraps, lay a leaf, underside up, on a work surface. Overlap the cut edges where the stem was removed so the leaf appears unbroken and whole.

5. Spread hummus evenly on the leaf, making sure the layer is not too thick, and that it is close to the edges of the leaf so that when the wrap is rolled the hummus will help the edge to seal.

6. Arrange vegetables and mint along the center of the leaf, end-to-end.

7. Once filled, roll the leaf short-way across the leaf, starting from the stem end of the leaf. Roll the leaves as tightly as possible.

8. Serve immediately or refrigerate in an airtight container. Just before serving, cut each wrap in half crosswise and arrange on a plate.

Spicy Tahini Sauce

1. In a small mixing bowl stir together the tahini and miso.

2. Add the remaining ingredients and whisk until smooth. Allow flavors to marry for at least 20 minutes.

3. The sauce may be prepared in advance and refrigerated, covered, for up to a week. You may also add water or orange juice for a thinner consistency.