Anyway, I'm sure that's not what whoever-invented-this had in mind. Still, I'm happy to say that these practically bite-size wraps were surprisingly satisfying and easier than they look (a quick blanching goes a long way in getting these guys more foldable).
For this recipe, you'll need:
1-2 medium carrots, shredded (about 1/2 cup)
1 small cucumber, seeded and diced (about 1/4 cup)
2 radishes, thinly sliced
1/2 an apple (any variety), diced
1/2 bell pepper, diced
1 tablespoon chives, chopped (optional)
Salt & pepper
2 tablespoons sweet mustard
1 tablespoon olive oil
1 cup rice, prepared
1/2 cup canned chickpeas, drained and rinsed
6-8 collard green leaves, excess stems removed
In a medium bowl, add your carrots, cucumber, radishes, apple and bell pepper. Toss together until everything looks evenly distributed. In a smaller bowl, whisk together your mustard, olive oil, salt and pepper. Dress your vegetables with this quick dressing and set aside.
In a large pot, get some water boiling. Set up an ice bath in a large bowl and keep nearby. Drop your collard leaves into the boiling water one at a time for one minute only and then transfer immediately to the ice bath for one minute more. Pat gently with a paper towel to dry and repeat this process with all your leaves.
In the center of each collard leaf, add a small spoonful of your rice/chickpea combo, a small spoonful of your vegetable mixture and top with a small sprinkle of fresh chives, if using. Fold both ends inward and roll together.
These wraps are super-fresh bites, perfect for a starter, a side or a light meal. Enjoy!
Want to take your leafy greens beyond salads?
- Try this dino kale and roasted almond pesto (cute-ified by being served with dino pasta).
- Have some lemon-y arugula on top of your butternut squash pizza.
- Broccoli rabe (okay, rapini) goes great with roasted potatoes and preserved lemon.