Collard Green Wrap
This recipe provided by the Sprouted Kitchen cookbook; with a few minor subtractions/additions.
1 Cup Chopped Carrots
1 Tablespoon Fresh Grated Ginger
1 Small Shallot, Chopped*
1 Tablespoon Yellow Miso
1 Teaspoon Honey**
3 Tablespoons Rice Vinegar
3 Tablespoons Toasted Sesame Oil
1/4 Teaspoon Sea Salt
8 Large Collard Green Leaves
2 Cups Cooked Quinoa
1 Tablespoon Tahini
2 Cups Grated Raw Beets
Medium Bowl of Ice
To make your miso-carrot spread place the carrots, ginger, shallots, miso, honey, and vinegar in your food processor until the mixture is smooth, about 2 minutes. Slowly add the oil and salt and pulse until all ingredients are completely blended.
Clean your collards well. Fold the collard in half and cut out the stalk (you will want to use a pairing knife and cut closely to the stalk). Blanch the collards in boiling water for 1 minute. Immediately remove the greens and put them in the bowl of ice for a few seconds to stop the boiling process. Pat the collards dry with a paper towel.
In a separate bowl mix together the cooked quinoa and tahini.
Lay out two collard leaves head to toe on top of each other, make sure they overlap. Add 1/4 miso-carrot spread, 1/4 quinoa mixture, and 1/4 beets. Then wrap your greens like a burrito.
* I didn't use a shallot or any onions or garlic in this recipe.
**I used agave.
Notes: There are a few collard wrapping tutorials online. I will try to remember to make a tutorial the next time one of my boys want to join me in my reindeer games.