Collard leaves burrito/ wrap style

[babeak]

Hi all,

Well I finally reached a new level of bravery in raw foods and replaced the hallowed tortilla and tried a burrito using a large collard leaf. It was great as long as there was plenty of spicy "beans" and "salsa" available to "cover" the bitter green. I wanted to eat some leftover leaf without the aforementioned stuffings and wanted to gag.

I do green smoothies and as a vegan loved greens sauteed, so I am not afraid of greens nor dislike them. Should I salt and lemon juice treat the collard? I like it because it is stronger than lettuce and works good for burrito. How do you prep a collard leaf for a burrito/ wrap?

Thanks

[Dimond]

You can marinate in oils & spices. Lemon is good, like you mentioned. I prefer romaine because it works fine as is.

[Eva]

I love collard leaves as they are for a wrap. They are great with something yummy inside. Alissa has a recipe in her book with some veggies + guacamole. It's pretty tasty! :)

[DebB]

You can marinate in oils & spices. Lemon is good, like you mentioned. I prefer romaine because it works fine as is.

This is exactly what I've done in the past. I made a note on this picture I took where I used extra virgin olive oil, 2 tablespoons of fresh lemon juice, salt & pepper and marinated them for 2 days in the fridge.

I 'shaved' the stem down as thinly as I could with a very sharp knife. It really did make them quite pliable. But, I've only done this once as I don't eat a lot of wraps (I don't know why though!) *Ü*

[babeak]

Thanks for the advice. I think that I will try the oil/lemon/salt. With regards to iceburg....ever since I discovered that there were other types of lettuce besides iceburg, I turn and ran away from iceburg as fast as possible. I don't regret doing so. I have been trying to educate my family the 1-2x I go home / year about other types of lettuce. They are stuck on iceburg from the store and oakleaf for their garden?????

[spicyfull]

I guess Collards can be an aquired taste. Being form the South, I grew up on them. So just buy a bunch every now and them and just munch on a tiny piece, use small amounts in your Smoothies. They are Great for you and loaded with ALL sorts of Minerals, Calcium to name one.

[Nymue]

I use the collard as is. I love the collard wrap recipe from Alissa's book, with the marinated portabella and onion. It is so flavorful that I don't even taste the collard (though I don't find it offensive anyway). That stem does get in the way of rolling up though!! Maybe I'll try shaving it down a bit also, never thought of that! :D

[bsqmurphy]

I use lettuce - usually green leaf - and sometimes two leaves together to make it stronger (if they seem to be tearing or if they are smaller). Also I often will use a leaf of green cabbage - you just have to peel it carefully to keep it whole for a wrap.

Bri

[coco]

collard greens. yuck.
will try them oiled with lemon for wraps though. might soak in warm salted water too and see how that works.
i prefer nori or romaine, those are actually tasty and hassle free, but i'm up for something new from time to time.

[philmwri]

I hate to admit it but i'm no fan of raw collards.They are bitter i would rather use nori or romaine lettuce.

[Eilene]

I really like the Collards with the Almost Tuna salad. It just seems to go together.

[rawkchicster]

I like collard leaves as they are, BUT I did learn recently that the larger the leaf, the more bitter and thick it can be, so try sticking to the small-ish ones. Still big enough for a wrap, but maybe about the size of a small dinner plate?

[Eva]

Nicole! Hi! (and hi!)

---

OK, as for collards, I'm so surprised so many of you are marinating them for wraps!! The tuna salad in collard sounds great, though!! :)

[Thick]

You can also roll the stemy center with a rolling pin or glass to make it easier to roll without cracking and breaking open--for any leaf wrap.

[anniez]

The only green I grew up with was lettuce! I am not kidding. I am learning to eat greens of all kinds, and am hoping I will some day begin to like them. What works for me is to marinate them for a little while. I marinate in salad dressings, oil and salt and nama shoyu, or whatever comes to mind. The problem is that one bunch of greens is so big that it takes awhile to finish it off, so I am not able to switch around day by day. I have also tried dehydrating them and making powders out of them that I hope I can use this winter. Or am I just kidding myself?

Annie