Place 2 cups of water in a shallow sauté pan. Bring to a boil then reduce to a simmer. Using tongs, plunge collard leaves, one at a time, in the water for 30 seconds until soft and bright green.
Remove leaves to paper towel-lined plate to dry.
Meanwhile, add beans, lemon juice, tahini, and garlic to food processer. Pulse until just smooth with some texture. Pulse in spinach.
Season with salt.
Prepare vegetables according to directions.
Place one collard wrap on a flat surface and place ¼ cup of hummus on the top two-thirds. Top with vegetables and roll wrap once, folding in one end, then complete wrap. One end will remain open.
* To crush spines of collards: Lay collard leaf on flat surface. Place the back of a chef’s knife on lower part of collard spine – place pressure on flat part of knife until spine is crushed, lightly tapping if necessary.
Ingredients
Directions
Place 2 cups of water in a shallow sauté pan. Bring to a boil then reduce to a simmer. Using tongs, plunge collard leaves, one at a time, in the water for 30 seconds until soft and bright green.
Remove leaves to paper towel-lined plate to dry.
Meanwhile, add beans, lemon juice, tahini, and garlic to food processer. Pulse until just smooth with some texture. Pulse in spinach.
Season with salt.
Prepare vegetables according to directions.
Place one collard wrap on a flat surface and place ¼ cup of hummus on the top two-thirds. Top with vegetables and roll wrap once, folding in one end, then complete wrap. One end will remain open.
