collard green burritos with almond-lime dipping sauce
I think this morning was the last time Taylor and I will need our rain gear for a while. The forecast is looking hot and sunny.
Don’t we look thrilled?
Our summer squash, tomatoes, peppers, and eggplant will be happy with the change of weather. Henry on the other hand is probably going to spend most of the summer wading in the irrigation ditch to cool off.
With the transition into this hot weather stretch I still want people to know that certain vegetables that are traditionally cooked down can be eaten raw and still taste delicious. Especially when it’s too damn hot to turn on your stove!
Recently I have been pushing collard greens at the farmers markets. People around here don’t seem very interested in them and I for one am a collard green lover! I usually like mine cooked with just a little olive oil and garlic. However, they also work well when used as a burrito wrap. They are healthy and delicious. If you are skeptical, try these “burritos.” And hey, what doesn’t taste good dipped into a creamy delicious sauce?
Collard Green Burritos With Almond-Lime Dipping Sauce
Prep Time: 10 mins Cook Time: 15 mins Serves: 4
- 8 large collard greens
- 2 cups cooked quinoa
- 1 cup grated beets
- 1 cup grated carrots
- 1 cup cooked edamame
- 1 small avocado, diced
- a few handfuls of shredded cabbage (purple or green)
- For the dipping sauce:
- 1/4 cup raw almond butter
- 1/4 cup fresh lime juice
- small handful of minced cilantro
- 1 garlic clove, minced
- 1/4 tsp crushed red pepper flakes
- 1 TBS honey
- 2 TBS low sodium tamari
- 1 TBS fresh ginger, minced
- 1/4 cup water (more if sauce is too thick)
Preparation
- Cut the end stems off of each collard leaf and shave down the stalk so that it is roughly the same thickness as the rest of the leaf.
- In a large bowl combined cooked quinoa, carrots, edamame, avocado, beets, and cabbage. Toss well.
- Combine all the ingredients for the almond-lime sauce together. With an immersion blender blend until smooth (you can also do this with a hand whisk, but put some muscle into it!)
- Overlap two collard leaves at a time (so they create a bigger wrapping surface) Evenly scoop a healthy portion of the quinoa veggie mixture. Drizzle with a little almond-lime sauce (save most of the sauce for dipping though!) Fold collards like a burrito.
- Serve at room temperature or chilled. Enjoy!
Notes
These can be a bit messy so have a fork on hand! Also, use this recipe as a guide and adjust ingredients and measurements as needed.
I never thought of using collards as a burrito wrap, but I am looking forward to trying this. Here is a link to one of my favorite collard green recipes. I found this online last year and really enjoy it: http://sustainablepantry.com/2012/02/16/spicy-collard-green-salad/ In addition to tasting so good, I heard that collard greens provide great protection from cancer also! Hope your customers will give them a chance!
I was a little afraid of Collards at first – until I saw them (hint) wrapped in a bunch with a little recipe card attached at a local farmers market. Changed my life!
Not interested in collards? Come to our farmers market, folks here seem to buy the greens up pretty well! Your burritos look awesome and I’m glad you’re out there promoting healthy greens!
I think I’ve only ever had collard greens cooked, but they are delicious! Definitely going to try a raw rap, collard green-style. Have a great weekend and enjoy the sunshine!
Maybe you guys could have a sample burrito at the farmers market to show people how to use them! Or give little collard wrap samples with some hummus inside? I am definitely going to try this!
This is a genius idea and I’m totally exploring it!!!
Very interesting about collard greens. My only experience with them is the overcooked (and sometimes oversalted version). Thanks for the collaburito idea.
And isn’t Henry looking fit & happy. That dog is definitely getting his exercise; he looks great!
Henry surely blesses the day you brought him home.
Beth,
I have had the same experience with collard greens. It’s unfortunate because they really are a worthwhile vegetable to eat and enjoy. However, my favorite technique is to simply chop them up and sauté with a little olive oil and garlic. They taste great added to pasta, pizza, or even salads.
And yes, isn’t Henry just delightful? We are obviously biased, but he really is the best dog. (with quite a few corks here and there!) I honestly can’t think about his past life without totally breaking down. People can be so cruel. He is the best dog, with the best heart, and he really is our best friend!
Maybe you guys need to bring those burritos to “sample” along side some of the collards and then I’m sure people would fall in love!
I made these today after buying the collards yesterday at the White Salmon Farmers Market. Thank you so much for pushing these beautiful greens on me (along with the chard I HAD to have), and suggesting the recipe. I had to make a couple of subsitutions: Tru Roots Sprouted Bean Trio for the edamame, peanut butter for almond, soy sauce and rice wine vinegar for tamarind sauce, and Thai Basil for cilantro. It was all good. I rolled them, then cut them in half on a diagonal. Not too messy! Even my husband, who rolls his eyes when I make vegetarian recipes, loved the sample I put out for him.
Lorrie,
I am SO happy you tried them! Your version sounds fantastic! Hopefully we will see you next week at the market again 🙂