Collard green wraps done right. Every veg restaurant I’ve been to usually has some sort of gluten free or collard wrap. I’ve asked for the collard wrap multiply times at many restaurants, and what I always get is a raw, bitter collard leaf which distracts from the delicious goodies stuffed inside. I usually end up tossing the leaf, And  eating the stuffing. I managed find the perfect solution that’s still just as healthy, but removes the bitterness.

 

What you will need

• Collard green (whole leaf)
• 1 deep skillet filled half way with water
• 1 tablespoon white vinegar
• 1 large bowl with ice water

 

Recipe:

Try to find larger collard leaves. Obviously the bigger the leaf , the easier to roll. Take the collard wrap and cut off the giant stem. Trim some of the spine to give it more flexibility. In a deep skillet bring water & vinegar to boil. Place leaf in boiling skillet for 30 seconds. Rotate sides with tongs and let sit for another 30 seconds. Once leaf is cooked, transfer it to a bowl of water and ice to stop the cooking (a.k.a blanching). By blanching the leaf, you still get that crunch but without the bitterness.Pat dry and add your favorite sandwich ingredients. Roll like a burrito and serve!