One of our Big Green Bus tour stops, the AME Church in San Antonio, TX, hosted a garden-to-table cook-off while we were there. Nora Gonzales, a home garden recipient, demonstrated how to use collard greens and vegetables from her garden to make these delicious crunchy collard wraps. Let’s recreate her recipe!
Directions:
- Wash all veggies!
- Thinly slice the red cabbage, English cucumber, red onion, red pepper, avocado and carrots.
- Prepare the quinoa according to the package directions.
- Cut the base of collards to separate them into individual leaves, then cut off the stem starting from the center of the leaf. Steam or soak leaves in boiling water for 3-4 minutes to soften them.
- Place softened collard leaves on the cutting board and spread a small amount of hummus on the collard leaf.
- Add quinoa followed by thinly sliced veggies and a pinch of cilantro, according to your liking.
- Start rolling the collard leaf up and tucking in the sides to hold the vegetables in.
- Finally, squeeze a few drops of lemon juice on your wrap for added flavor and enjoy!
