Collard Green Wraps

Irresistibly soft collard green leaves serve as a gourmet wrap-sody, smoothed with garlic bean dip and layered with wild rice and vibrant fragments of raw vegetables. The effect is a kaleidoscope of flavors, shifting with every bite and lending a playful mood. 

Collard Green Wraps:

  • 1 head of organic collard greens 
  • Garlic bean dip spread (see below)
  • 1 cup cooked wild rice, prepared according to package instructions 
  • 1 avocado, with pit removed, peeled and cut into large segments 
  • 1/3 cup organic cherry tomatoes, small dice
  • 1/3 cup organic cucumber, small dice 
  • 1/3 cup organic red bell pepper, small dice
  • Pink Himalayan or Celtic sea salt, to taste
  • Freshly cracked pepper, to taste

Garlic Bean Dip: 

  • 1 cup cooked cannellini beans (such as 365 Organic, no salt added) 
  • 2 slow roasted garlic bulbs (see recipe below) 
  • Juice of 1/2 lemon 
  • 1/4 cup filtered water 
  • 1 teaspoon finely chopped fresh rosemary (stem removed) 
  • 1 teaspoon finely chopped fresh thyme (stems removed) 
  • 1/4 teaspoon pink Himalayan or Celtic sea salt
  • Freshly cracked pepper, to taste 

Roasted Garlic:  

  • 2 whole garlic bulbs
  • Drizzle of organic, extra-virgin olive oil 
  • Pink Himalayan or Celtic sea salt, to taste
  • Freshly cracked pepper, to taste


  • Oven: preheated to 325 degrees
  • Parchment paper
  • Baking sheet
  • Blender
  • Saucepan


To prepare the dip for the collard green wraps, begin by making the roasted garlic. Preheat the oven to 325 degrees. Line a baking sheet with parchment paper. Cut off the top of each garlic bulb to expose the top of each clove. Place the bulbs cut-side up on the lined baking and drizzle with olive oil, salt, and pepper. Roast the garlic bulbs for 40 minutes, or until the garlic is golden brown in color. Allow the bulbs to cool somewhat before removing the cloves from the skins. 

To make the bean dip, blend the beans (rinsed and drained), cloves from 2 roasted garlic bulbs, lemon juice, water, fresh washed herbs, salt and pepper in a high powered blender. 

While the garlic is roasting, cook the wild rice according to package instructions, then set aside to cool. Prepare the tomato and cucumber in a small dice, at this point adding any other vegetables you desire (carrots, celery, bell pepper, etc). Prepare the avocado and set aside. 

When the wrap fillings have cooled, prepare the collard leaves. Wash the leaves with cold water, then cut off the stem at the base of each leaf. Using a knife, carefully shave down the rib of each leaf (fibrous middle segment that holds the leaf together), but do not remove it completely as it serves as the foundation of the wrap. 

Warm the leaves to soften them and make them more pliable, either by running them for one minute under hot water in the sink (still fairly crunchy), or bringing water to a simmer in a sauté pan and letting each leaf blanch for about 10-15 seconds to fully soften (limp). Alternatively, bring a tea kettle filled with water to a boil and hold the leaves over the escaping steam. 

Take one softened leaf and place it on a flat surface. Spread several spoonfuls of dip across the surface of the leaf. Add 1/4 cup rice in the center of the leaf, as well as several spoonfuls of chosen vegetables. Top with avocado, as well as a sprinkle of salt and pepper.  

Begin to roll the leaf lengthwise (with cut stem side facing towards you), starting at one end and stopping after you roll over the filling. At this point, tuck the sides into the wrap, then finish rolling the leaf as tightly as possible. Consider wrapping the filled leaves in saran and placing in the refrigerator for 10 minutes or longer to help establish shape. Repeat with the additional leaves. 

Store uneaten wraps in the refrigerator for up to 2 days. 

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