I hope this is not becoming tedious for you, dear readers. As I am apparently wont to do, I am on another bender of my most craved veggie -- currently collard greens! Above, the collards are filled with the brown rice rustic pasta dish leftovers you will recognize and also my colcannon leftovers from last week. It was a great way to reinvent food that I was still enjoying. Waste not, want not, and shake it up a little, even in the midst of a bender!
I definitely prefer a wrap made with a collard leaf to one made with a tortilla, and lately I like to layer two leaves like so:
All the better to overstuff my wraps, as I also tend to do. I just overlap the edge and thus lengthen the canvas for my work of art.
The enormous store-bought collards are needed for the large wraps, but look at my very own home grown collard leaves from my winter garden! Aren't they pretty? The leaves are only about 4"-5" long, plus stem. They may grow taller as I let them grow, but I noticed they were already in flower, so I had to pick some to be sure I didn't miss the mild part of the growing season. Thank goodness, these leaves are mild and fresh. Last summer, when my arugula bolted it became too bitter to eat. I'm glad this doesn't appear to be the case with the collards. My own collards are more tender than the supple storebought leaves. I found no reason to cut them off the stems, which were juicy and delicious as well. I am chopping these little homegrowns raw into everything I eat -- salads, potatoes, sandwiches, whatever.
What food can you not get enough of?