Collard Wraps with Ginger Peanut Sauce
Source: Jillian Knox, Food Stylist
This recipe was demonstrated for CUESA’s Market to Table program on February 22, 2020.
Makes 12 wraps
12 collard greens, destemmed
½ head purple cabbage, shredded and thinly sliced
¼ cup red onions thinly sliced
1-2 cucumbers, julienned
2 carrots, shredded or julienned
1 bunch spring onion, sliced
2 packs of Hodo baked tofu (optional)
1 bunch mint, sliced into ribbons (optional)
Tamari or coconut liquid aminos
1 lemon, juiced
Salt and pepper, to taste
Mise En Place (Collard Wraps):
Break down all ingredients as described above. Marinate cucumber in a few splashes of your choice of coconut aminos or tamari, until well coated. Marinate cabbage with lemon juice and salt and pepper to taste.
Remove hefty stalk in the middle of the leaf (usually just under halfway) by cutting next to the stalk on each side, forming a long “V”.
Boil a large pot of water and add enough salt so the water is as salty as the sea. After the water boils, add one leaf to the water and watch as the color turns bright green for about 20 to 30 seconds. Use a wooden spatula or spoon and lift the leaf out of the water to check for softness. Spine should be flexible and curve easily.
Once the leaf is ready, immediately submerge in an ice bath. Repeat this for all leaves while checking and replenishing ice, until finished.
*If your ice bath bowl is getting too full, remove some of the finished leaves (the ones towards the bottom of the bowl) and put on a plate. Do not dry the leaves.
Place down one collard leaf. Add ingredients on top of the leaf, just above the place where the stem was removed. Begin adding your flat ingredients first (i.e. cucumber, tofu, etc.), and build up with more shredded or harder to control ingredients (cabbage, carrots, etc.) until it is in this order: tofu, cucumber, carrot, cabbage, mint, spring onion.
Fold in the sides first, then cross the “legs” (where the stem was removed), fold over the flap, and then like a burrito—roll it up!
Repeat until finished. Place in storage container, lasagna pan, or anything with walls at least 1-inch high-seam side down. Chill overnight for best results.
If served on the same day, chill in the refrigerator for an hour or two. To serve, cut in half and place open side up. Serve with ginger peanut sauce.
Ginger Peanut Sauce
Makes 2-3 cups
1 dry cup roasted unsalted peanuts OR ½ cup unsalted/lightly salted peanut butter
3 to 4 cloves garlic, peeled
1 teaspoon shallot, peeled or roughly chopped (optional)
1 fresh ginger, minced OR 1 teaspoon ground ginger
2 to 4 tablespoons coconut liquid aminos or low sodium tamari, to taste
1 to 2 tablespoons apple cider vinegar
¼ to ½ teaspoon kosher salt, to taste
¼ cup water
Break down all garlic, shallots and ginger (if using fresh) as described.
In a food processor or blender, add peanuts, garlic, shallots and ginger (if using fresh). Pulse until pieces look more or less uniform. Add coconut liquid aminos (or tamari) and apple cider vinegar. Pulse a few more times to incorporate.
Add ginger (if using dry) and salt. Blend until well incorporated.
Slowly add the water and oil (if desired) until desired consistency is achieved. Add the honey, and then add as much sugar as needed to taste.
Store in the refrigerator. If serving, bring to room temperature and serve with collard wraps.