Collard Green Wraps
Collard wraps can be made a day in advance and eaten like a spring roll. Beware the more salt added to the grated carrot and radish, the more likely the wrap will become soggy with time.
Ingredients
1 bu collard greens
4 carrots
6 radish
1 C hummus
10 sprigs basil
Method
- Cut the stems from the collard greens leaving the leaves whole
- Grate the carrot and radish
- Schmear 3 T hummus on each collard leaf
- Divide the grated radish and carrot mixture across the leaves
- Top with torn basil leaves
- Roll leaves up to make a neat parcel
- Eat right away or store in the fridge for up to 1 day (longer if you don't mind a bit of sog)
