Collard Green Sandwich Wrap
Using a sharp knife, cut off excess stem. Then thin the thickness of the middle stem so that it is about the same thickness as the leaf.
Boil water in a medium sized pot. Optional: season water with salt
Submerge and blanch leaves in the boiling water for 30 seconds. They will turn bright green.
Transfer to a bowl of ice water to stop the cooking process. Pat dry and use as a wrap
These wraps can be made ahead of time and then stored between sheets of wax paper in a sealed bag. Store in the fridge.
1 bunch of collard greens, rinsed and free from dirt/sand
Look for large leaves, free from holes and tears
Please discuss variations of recipes with
our nutritionist/nurse to
personalize for you.