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. 


1 bu collard greens
4 carrots
6 radish
1 C hummus
10 sprigs basil


  1. Cut the stems from the collard greens leaving the leaves whole
  2. Grate the carrot and radish 
  3. Schmear 3 T hummus on each collard leaf
  4. Divide the grated radish and carrot mixture across the leaves
  5. Top with torn basil leaves
  6. Roll leaves up to make a neat parcel
  7. Eat right away or store in the fridge for up to 1 day (longer if you don't mind a bit of sog)