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Collard Green Wraps - Question

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eenie1 May 29, 2012 09:29 AM

Does anyone out there use collards as wraps? If so, do you steam them a bit first? Off gluten for the forseeable future and looking for alternatives! Thank you!!

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  1. GretchenS RE: eenie1 May 29, 2012 09:55 AM

    I would blanch them first in plenty of boiling water, they'd be awfully tough otherwise.

    1. h
      HillJ RE: eenie1 May 29, 2012 09:56 AM

      Under the heading of why didn't I think of that! Great question!

      Well I would heat up some water and dip the collards long enough to soften the tough middle but not too soft that they would tear. So hot dip, count a few seconds, then into a cold ice bath. Dry with air or paper towels and wrap!

      Now I'm off to buy collards! thanks!

      2 Replies
      1. re: HillJ
        Novelli RE: HillJ May 29, 2012 10:11 AM

        You're going to need a lot longer than just a few seconds for collards.
        I've cooked collards for over an hour in boiling water and they still retained their "crunch".

        1. re: Novelli
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          HillJ RE: Novelli May 29, 2012 10:14 AM

          Oh I would want some crunch, I wouldn't like a flappy collard as a wrap.
          Just enough to be rollable.

      2. jmcarthur8 RE: eenie1 May 29, 2012 12:59 PM

        Would you consider kale instead? That may be less tough.

        1 Reply
        1. re: jmcarthur8
          Emme RE: jmcarthur8 May 30, 2012 10:04 PM

          that was going to be my suggestion too.

          also, bok choy leaves are great. slice off the bulbs, and add the sliced bulbs to your cooked filling, then roll in the long leaves!

        2. m
          mayjay RE: eenie1 May 29, 2012 01:09 PM

          I use them as wraps a lot to cut out carbs. I don't blanch them first, but I cut out the middle thick stem. I suppose if they are particularly big, I might blanch them to soften the other veins, but it has worked great for me.

          1. d
            dijon RE: eenie1 May 29, 2012 01:25 PM

            I've used swiss chard leaves for dolmathes, they blanche quickly and are abundant in the summer

            1. Cherylptw RE: eenie1 May 29, 2012 01:31 PM

              I've used these to make roll ups...but I cooked them first in boiling water; then rolled them up with caramelized onions & ham and baked. They were delicious

              1. g
                Guenevere RE: eenie1 May 29, 2012 02:46 PM

                I just did the recipe from the NYT this week. It said to blanch for 2 minutes, then plunge into ice water. By the way, the recipe was great. I would tweek it a bit next time to add a bit more flavor to the rice. But the lemon and tomato paste marinade-topping was great. The collard greens caramelized beautifully.

                http://www.nytimes.com/2012/05/24/hea...

                1. e
                  eenie1 RE: eenie1 Jun 4, 2012 05:00 AM

                  As a follow up, I have been giving my collards the lightest steam and then putting them on floursack towels in the frige to cool and dry. I've been using two at a time to wrap herb roasted turkey, avocado, either apple or pear, and a drizzle of pumpkin seed oil. YUM!! Thank you for all the replies!!

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