Today we’re grilling vegetables in the yard! It’s always a fun thing, and our selection this time includes cauliflower, onions, mushrooms, potatoes, and brussels sprouts. On the side, we’ll be eating these guys: collard wraps stuffed with a lovely light salad.
Wrapping with a leaf is a skill, but you get better at it the more you do it, and collard leaves are excellent for this purpose because they are sturdy and, at the same time, pliable. You trim their stem and steam them lightly and they’re ready to go. It’s a nice, hand-held way to serve a salad, and might induce salad-phobic people to indulge.
4 collard leaves
1 package kelp noodles
1/2 a regular cucumber or 1 Persian cucumber (preferred)
2 tbsp chopped green onions
big handful cilantro
1 small avocado or 1/2 big one
juice from half a lemon
1 tbsp peanut butter
1 tsp soy sauce
1 tsp liquid smoke
chili powder to taste
First, mix all dressing ingredients and set aside to combine.
Then, place kelp noodles in bowl and cover with boiling water. Let stand for a few moments.
While the noodles are rehydrating, thinly slice all vegetables. Drain noodles and mix with vegetables. Pour dressing on top and gently mix to combine.
With a small, sharp knife, gently trim the stem off the collard leaves, without tearing the leaf itself. Place trimmed leaves in a steaming basket (or in your Instant Pot) and steam for a few minutes. Remove from heat source and rinse leaves gently with cold water.
Place a collard leaf on a cutting board, with the stem side toward you.. Place a few hefty spoonfuls of salad at the center of the leaf. Fold the stem side over the salad, away from you, and the opposite end toward you. Then, fold the sides as well. Flip the wrap with the seam side pointing down and give it a gentle squeeze. Proceed until all leaves and salad are used. Place on a tray, seam side down.