Collard Greens were introduced into my life a few years back when I was consuming a fully raw vegan diet. They became a huge staple for making super nutritious and delicious raw collard wrap burritos. Over the years, I have come to find that working with collard greens is a timely process and one you must find patience for.
When you choose to consume your collard greens raw, it is important that you learn how to shave down the spine of the leaf so when you attempt to roll your burrito, the leaf doesn't snap in half.
You can find tutorials online with a simple search for preparing raw collard greens.
I like to blanch my greens in hot water for about three 3-5 seconds to soften them up for rolling. I typically don't even shave the spine down when doing this because the heat softens them enough to roll with ease.
Now, what to put inside of the burrito? WHATEVER YOU LIKE! Some of my favorite ingredients mixed any which way are:
Avocado (sliced or made into guacamole)
Thinly sliced cucumber
Thinly sliced zucchini or summer squash
Fresh ripe tomato
Cooked brown / wild and sprouted rice
Fresh herbs: Cilantro, Basil, Parsley
Cashew Cream Sauce
Once you have all of your ingredients prepared, place two of your Collard greens on a plate facing opposite ways and load up with ingredients in the middle.
Learning how to roll can take time. Be patient with yourself. Five years later and I am still not a master at this part. The quality and size of your collard will make a difference. I always try to find the biggest leaves I can for rolling purposes.
Once you have all of your ingredients in place, lift one end of the green up and over the filling. Next, fold in the sides and hold everything together while rolling your burrito. You can also find tutorials online for this.
You can always create a yummy sauce or use the guacamole/hummus for dipping.
I do not have a set recipe for my collard burritos because I find it best to pick your ingredients and just prep and go! The more you have the better. You will be surprised how quickly you fill up your burrito. It is always better to have more to store in the fridge, than to run out. I do use at least two bunches of organic collards for each batch and tend to yield about 8 burritos.
This is also a great recipe when your fridge is running bare and you have a lot of random ones and twos-ies left in the vegetable bin. Kind of like making a scrap soup, but burrito style instead.
If you are not used to eating large raw food meals, take your time with these collards. I would recommend consuming two halves at most to begin with. Raw foods are powerful at cleansing the body, which is why they are so incredible! But, for some , this can be tough on the tummy as the build up of old digestion can create some bloating and discomfort if you consume too much raw food at once. Hubby and I can down a full plate of these (4 burritos each!) , but we also live a mostly raw food lifestyle.
Enjoy the creativity and experimenting with your Collard Burritos and please feel free to reach out should you have any questions or concerns.
In Peace, Love, and Health,