Collard Wraps with Red Pepper and Cucumber
- 1 bunch of collards
- ½ cup oil-free, no-tahini hummus
- 2 green onions, chopped
- ½ cup fresh cilantro, chopped
- ¼ cup shredded carrots
- ¼ red bell pepper, cut into thin strips
- ¼ small cucumber, cut into thin strips (skin optional)
- ½ lemon
Instructions:
They make perfect sushi-like hors d’oeuvres, or eat them instead of sandwiches.
- Put about 2 inches of water in a large sauté pan and bring to a boil.
- Choose 4 of the nicest collard leaves. Lay them flat, cut off the thick stem at the point where the leaf begins, then place them into the boiling water, one on top of the other. Cover and cook for 30 seconds to 1 minute; drain.
- Lay a cooked collard leaf flat on a board or counter with the thick part of the stem facing up and running horizontally. Put a row of about 2 tablespoons hummus below and along the center spine, then sprinkle the hummus with green onions, cilantro, and shredded carrots. Place bell pepper strips and cucumber strips, running horizontally, on top.
- Fold the edge of the leaf nearest you over the filling and gently roll the leaf around the filling and into a sausage shape. With a sharp knife, cut the roll into as many small round pieces as possible. You should be able to get six or more pieces, but it will depend on the size of your leaf.