One of my first CR recipes was for collard leaves stuffed with cashew “pizza cheese”—cashews blended with lemon, sun dried tomatoes, and basil. It has remained a reader favorite ever since, and it’s also one of my personal favorites.
Since then, I’ve posted a lot of recipes for wraps made with green leafies, be they collards, kale, or romaine. Today, over at Food 52, I’m sharing a special “how-to” on prepping, folding, and enjoying collard leaf wraps.
Images courtesy of Food 52
Included in this post will be not only instructions for making the wraps, but also a run through of my favorite raw wrap recipes, and a primer on which kinds of greens to use with which kinds of dishes/cravings.
And finally, I’ll include a new and improved version of my famous collard wraps and pizza cheese, this time spruced up with some sweet, tender roasted peppers.
Head on over to Food 52 to learn all about this healthy, fun, and creative alternative to wraps as usual!