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Collard Green Wraps

Use these like you would tortillas or bread for a nutritious low card option. Make burritos, spring rolls, hummus veggie wraps or fill with your favorite sandwich filling.


1 bunch organic collard greens, washed
Generous pinch of sea salt
Splash of apple cider vinegar


  1. Bring a large pot of salted water to boil.
  2. One at a time, place a collard green leaf on your cutting board and use your paring knife to carefully shave the thick middle stem. Just take off enough so that the stem feels flat, and try not to tear it.
  3. Fill a large bowl with ice water and a generous splash of apple cider vinegar.
  4. Drop the trimmed leaves into the boiling salted water, a few at a time. After 30 seconds, they’ll be bright green and wilted.
  5. Transfer the blanched collard greens right into the ice bath and cool completely.
  6. Dry each one off between paper towels. I layer each leaf in between parchment or wax paper. Then store the whole stack into a resealable plastic bag and keep it in the fridge for 4-5 days.