Sunday, September 15, 2013

fill up: green wraps

Every Thursday I have a standing date with myself to get to our local Farmer's Market. It has really grown the past few years, and now houses many fruit and vegetable stands, along with those selling baked (some gluten-free!) goods, homemade aprons, fudge and a bunch of other neat items that are awesome. Oh, like honeycomb. I definitely got that as a surprise for my man, since he went ballistic when we had it for the first time in Turkey this summer.

Last Thursday I ended up buying a nice 50-pound bouquet of collard greens. It was pretty, it couldn't even fit inside the poor bag the farmer was struggling to wrestle it into. The greens came out of the fight great - the bag, not so much.

When I was in line buying produce like a crazy person, a lady asked me what I planned on making with my greens bouquet that was the size of a petite toddler. I said something about sauteeing and baking, when my friend mentioned wraps. Then all the other things flew to the back of my brain, because wraps? YEAH. I had used greens before as taco shells, why not stuff 'em full of sandwich fixings as well?

These were fast and easy to prepare, and would be even more so if you steam the leaves in advance. If you're eating raw, however, I can see why you will opt out of the steaming action. In fact, when I used them as taco shells I didn't even bother cooking them first, and they were good as long as you don't mind a little extra crunch.

For the filling, I used some vegan cheese, which did its melty thing with the hot leaves and OHMAGAWSH, it was so good with some homemade pesto, tomatoes, and onions.

I will be making these again soon, most likely in about 4 hours. I have a lot of greens to use. 

Good thing greens are always in style.  

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