Asian Collard Green Wraps

Name: Asian Collard Green Wraps
Prep time: 15 minutes
Cook time: 15 minutes
Yield: 4
Cuisine: American
Ingredients: 1 Taylor Farms Asian Chopped Salad Kit; 1 bunch large collard greens leaves; 1 large avocado, mashed

You’ve likely heard of (and enjoyed) lettuce wraps at some point, but what about collard green wraps? While these hearty, delicious greens are certainly a staple of southern American cuisine, they are equally tasty when paired with Asian flavors—particularly our Asian Chopped Kit. But wait, how about throwing an avocado into the mix? It’s all about to make sense, we promise.

With just a pile of collard greens, a strategic avocado, and our Asian Chopped Salad kit, you have all the makings of a tasty (and incredibly easy-to-make) plate of Asian Collard Green Wraps, complete with dipping sauce. Fresh savoy cabbage, green cabbage, carrots, celery, green onion, crispy wontons, and the crunchy toasted almonds in the Asian Chopped Salad Kit are right at home inside a snug, neatly-wrapped collard green leaf. Fill a small bowl or ramekin with the kit’s sweet & zesty light sesame dressing to dip in, and you’ve got a perfect veggie-based appetizer that can double as an entrée any day of the week.

Total TIME

15 minutes

SERVINGS

Ingredients

1 Taylor Farms Asian Chopped Salad Kit
1 bunch large collard greens leaves
1 large avocado, mashed

Directions

Place the collard greens in a colander and briefly run some boiling water over them. This will make them easier to work with when rolling them up into wraps. Pat leaves dry.
Using a paring knife, run the knife as close to the stem as possible, cutting along the stem and removing it entirely. This will leave you with 2 halves.
Flip the collard green leaf so that the duller side is facing up and then overlap them. Spread about 1/2 tablespoon of mashed avocado on top. This will act as your “glue.”
Top each collard green leaf with 1/4 cup of Taylor Farms Asian Chopped Salad (crush the crisp wontons before topping so they don’t pierce through the leaves), then roll it up into a cylinder and slice in half.
Serve alongside the sweet sesame ginger dressing that comes with the kit. Enjoy!

The Low-Down on Collard Greens

Collard greens are incredibly versatile and have been enjoyed all over the world for centuries. A close relative of kale, cabbage, broccoli, and even brussel sprouts, these dense, leafy greens are the oldest within the cabbage family and were originally grown by ancient Greeks and Romans around 2,000 years ago. Today, they’re right at home in pastas, soups, and sauces, but also excellent on their own, whether steamed, sauteed in a bit of olive oil and garlic, or cut into strips and deep fried.

If you happen to be from North Carolina, none of this is surprising. After all, the town of Ayden has hosted an annual collard greens festival for the last 40+ years. Not to be outdone, South Carolina dubbed collard greens the official state vegetable in 2011!

Looking at Some Leftover Collard Greens?

Have some leftover collard greens staring back at you after making this recipe? Here’s how to put them to good use and try them in other recipes! Start by rinsing the greens under cold water, pat them dry, then chop up the leaves and stems as you see fit (two-inch chunks or small strips are great options).

Once your greens are prepped, you can either steam them for around five minutes or sautée them in a bit of olive oil with garlic or your choice of seasonings (similar to how you might cook spinach). If you’re adding them to soup or pasta, simply toss in the greens right at the last minute—overcooking them tends to make them taste bitter.

Look at that; you’re now a collard greens expert. Enjoy!

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