I grew up eating collard greens as a side item, but it's their time to shine now. I sourced things local collard greens from SingBean Market. SingBean is an online Memphis farmers market that delivers produce from trusted farms in Tennessee, Mississippi and Arkansas. If you're in Memphis, I highly recommend supporting your local farms by ordering online. The store opens on Saturday at noon and closes on Monday at 10pm, and your order is ready for delivery or pickup at the Trolley Stop Market on Wednesday.
This week's order included collard greens, spicy micro greens, and watermelon radish. If you were in search of an alternative to flour or corn tortillas, look no further. The collard green wraps are perfect for any raw, gluten-free or vegan diets. If you need help rolling, just go to Chipotle and watch the magic.
1- Bunch of large collard green leaves (SingBean)**
1- 15oz can of tri-blend or black beans, drained
1- 8.5 oz box/pack of Spanish-style rice
1- medium ripe tomato, diced or grape tomatoes**
2- medium avocado, sliced**
1- lime, halved**
1- watermelon radish - sliced & halved (SingBean)**
1- pack of spicy micro greens (SingBean)**
1- Tbsp of avocado oil, or preferred oil
1/3 cup of yellow or fire-roasted corn kernels
2 Tbsp chopped cilantro leaves**
2 Tbsp diced jalapeno peppers**
4 Tbsp diced red onion
2 Tbsp minced sweet or bell peppers**
1/2 tsp chili powder
1/2 tsp ground cumin
1 pinch ground cayenne pepper
Pink Himalayan salt & cracked black pepper to taste
Note: Raw Ingredients** (follow steps 1-3 and roll up any veggies with hummus and/or avocado)
Remove the stems from the collard greens up to the leaf. Lay each collard green flat, underside up, and shave the thick part of the stem down to the leaf to make the leaves more flexible.
Fill a large wide skillet or pan with enough warm water to coat the bottom/submerge the collard green leaves. Put the skillet over medium-high heat and, as soon as steam appears, remove from heat. Submerge a couple leaves at a time in the water and add juice of 1/2 lime and a pinch of salt. Let soak for 10 minutes then set aside to dry.
Place the 2 sliced avocados, 2 tbsp red onion, 1 tbsp cilantro, 1 tbsp of jalapeños, juice of 1/2 lime, and salt & pepper to taste in a bowl and mash together until desired texture. (If raw vegan, place avocado mixture on collard leaves with preferred raw veggies and wrap it up.)
Begin to cook rice according to package instructions.
Heat 1 tbsp of avocado oil in a medium saucepan over medium heat. Stir in 2 tbsp of red onion and sweet (or mild/bell) peppers. Cook and stir for 5 minutes, until tender.
Add beans, corn, 1 tbsp of jalapeño peppers, 1 tbsp of cilantro, cumin, chili powder, salt and pinch of cayenne pepper. Cook and stir for 5 minutes, until evenly blended and tender. Remove from heat to serve.
Lay a collard leaf flat, underside up, and place a bed of avocado mixture in the middle of the leaf. Add desired portion of rice and bean mixture on top, garnish with watermelon radish, tomatoes and micro greens then wrap it up!