Moroccan Style Collard Wraps
Beet greens, collards and kale, dandelion greens, mustard greens, spinach, Swiss chard, and turnip greens are collectively called greens. Collard greens are delicious, versatile, low in calories, and packed with vitamins and minerals. Collard greens can be eaten cooked instead of spinach (sautéed), and they can be eaten raw like this recipe. The flavor is very mild. Make sure to the remove the middle stem before using.
Collard wraps are the perfect finger food for any occasion. They look great on a serving plate, and when taking the first bite, you experience the crunch of fresh vegetables, mixed with the mysterious flavors of Arabian nights.
- Flavor: Crunchy Arabian nights
- Style: Vegan, raw
- Allergy: Gluten-Free, Nut-free
Yields: 24 rolls
- 1 bunch collard greens, rib removed
- 3 tblsp lemon juice
- 1 tblsp olive oil
- pinch of celtic sea salt
Moroccan Tomato Coulis
- 2 ripe tomatoes (Roma or San Marzano), chopped
- ½ cup sun-dried tomatoes, cut into pieces and soaked
- 3 tblsp hemp seeds
- 2 tblsp olive oil
- 1 teaspoon maple syrup, agave nectar or raw honey
- Juice from 1 lemon
- Zest from 1/2 lemon
- 1 cup flat parsley, chopped
- 1/2 cup cilantro, chopped
- 2 scallions, chopped
- 3 tsp Ras-el-hanout
- 1 clove garlic, minced (optional)
- 1 tsp paprika
- 1/2 tsp chili (optional)
- Celtic sea salt & black pepper to taste
- 2 leaves Napa cabbage, julienne
- 1 red, orange or yellow bell pepper, julienne
- 1 zucchini, julienne
- 1 carrot, julienne
- 1 sweet potato, julienne
- 1 turnip, julienne
(You can use any of the vegetables above in combination or just a few of them – whichever is in season and you have access to)
HOW TO MAKE
- Cut along the rib of each collard leaf. Cut large leaves in half across and trim to make the resemblance of a rectangle.
- In a bowl, toss the collard leaves with lemon juice, salt and olive oil. Let it marinate for a couple of hours or overnight, until softened. The leaves can be gently massaged to speed up the process.
Moroccan Tomato Coulis
- In a blender, place the freshly chopped tomatoes, the sun-dried tomatoes, hemp seeds, olive oil, garlic , Ras-el-Hanout, paprika, garlic chili, lemon juice, lemon zest, and the sweetener. Blend until smooth. Add extra liquid as needed (use the soaking water from the sun-dried tomatoes).
- Add the parsley, cilantro and scallions. Chop in pulses until all ingredients are mixed well and the herbs are still visible. Season with celtic sea salt and pepper.
- Peel and cut the vegetables into julienne sizes. Add the vegetables to the Sun-dried tomato coulis and mix well. Let them marinate in a glass container with lactic wrap for 30 min. If you have a dehydrator, you can marinate the vegetables in it at 145F.
Lay a collard leaf on a flat and clean surface. Place the short side closest to you. Place a chunk of the sun-dried tomato coulis and vegetable mixture along the bottom part of the collard leaf. Fold over the bottom edge of the collard leaf and roll up.
Serve the rolls on their own or along other Morroccan foods
Store leftovers in a sealed container in the fridge for up to 3 days.