Our CSA box this week contained collard green leaves the size of my torso. Since the box also had two heads of lettuce and a bag of spinach, I needed a way to use collards that did not include a salad. Solution: use the collard green leaves as a wrap.
Collard greens are a good 'starter leafy green'. Kale is sometimes too much for people: too fibrous, too much green flavor. Collards on the other hand have a thin leaf and I find are more mild. Since the leaves are flat, they lend themselves to a wrap- healthier than a big roll.
Asian Shrimp and Noodle Collard Green Wrap
- collard greens, 'deveined' and cut in half
- rice noodles
- asparagus, steamed
- 1 teaspoon fresh ginger, minced
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons honey
- a dash of sriracha
Directions: Wash collard greens. Take a sharp knife and remove the thick stem and vein from the leaf. Slice the leaf in half lengthwise. Prepare rice noodles according to package. I find it helpful (from an eating perspective) to cut the noodles into smaller pieces. Create a small row of shrimp, rice noodles, dressing and asparagus pieces. Do not overfill. Roll the wrap from one end, tucking in the filling as you go (see below).
To make dressing: Whisk chopped ginger, soy sauce, vinegar, honey and sriracha together.
Have extra dressing in a small dish for dipping and skewers to keep the rolls together. Sliced into small rolls, these are perfect to make ahead for a party.
Dietitian Nutritionist and cookbook author sharing flavor-forward recipes and simplified science-driven wellness.