Rainbow Collard Green Wraps
Equipment
- knife
- pot
- blender
Ingredients
for the collard green wraps
- collard green leaves large leaves only, washed
- 1 cup cauliflower rice cooked and squeezed to drain excess liquid
- 1 cucumber peeled and cut into strips
- 2 bell pepper (one yellow and one red) de-seeded and cut into strips
- 1 ½ cups purple cabbage washed and cut into strips
- 2 avocado pitted, cut into strips, and dip into lemon juice (optional)
- ½ cup cilantro or parsley leaves
for the peanut sauce
- 1 cup peanut butter
- ½ cup soy sauce gluten-free
- ¼ cup rice vinegar
- water to thin if desired (just enough)
- 1 garlic cloves large
- 3 tablespoon honey, maple, or xylitol or more if desired
Instructions
- In a wide pot, bring water to boil over high heat with a good pinch of salt. Meanwhile, cut off about 1-2 inches of collard green leaf base over a cutting board. Then, remove most of the stem by slipping a knife along the stem. See pic. 1
- Drop one to two leaves inside the boiling water and let cook for about 40-50 seconds. Remove with tongs and place them into a bowl full of ice water. Let it in for about 10 seconds.
- Remove the leaves and pat dry. Repeat the process with the remaining collard green leaves. Reserve. Have all your vegetables ready over a cutting board or inside individual bowl.
- Make the peanut sauce by blending peanut butter, soy sauce, rice vinegar, water, garlic, and a sweetened of your choice (maple, honey, or xylitol) until smooth. Pour into a serving bowl; set aside!
- Assemble collard green wraps: place one leaf partially overlapping the other over a plain surface. Spoon cauliflower rice and drizzle about one teaspoon of the peanut sauce over.
- Top with cucumber, and bell peppers, cabbage, avocado and cilantro. If desired, squeeze a few drops of lemon on top. Roll wraps tightly once and then overlap both sides, and fishing rolling. Cut in half and place them all in a serving plate with the bowl of peanut sauce. Enjoy!
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