Collard Green Wraps

Recipes by Farmers' Chef James Edwards and Charlotte Coman.

Collard Green Wraps

  • ¼ cup Dijon mustard

  • ¼ cup sorghum

  • 2 tablespoons canola oil

  • Shiitake and oyster mushrooms, thinly sliced

  • 1 clove garlic, minced

  • 1 medium sweet potato, grated with a cheese grater (about 1 cup packed)

  • 1 head tatsoi, thinly sliced

  • 1 head pac choi, thinly sliced

  • 5 ounces baby kale

  • ½ cup grated sharp cheddar cheese

  • Sea salt and pepper

  • Garnish: Thinly sliced radish and microgreens (optional)

Blanch the collard greens: Bring a pot of salted water to a boil for blanching. Meanwhile, using a vegetable peeler, carefully shave the stem on the back of the leaf until it is flat with the leaf, then cut the stem off at the leaf’s base. Blanch collards until tender, about 5 minutes. Remove from water and set aside to cool.

Make the sauce: Mix Dijon mustard with sorghum until well-combined. Set aside.

Make the filling: Heat canola oil in a large skillet over medium heat. Sauté mushrooms until golden brown. Add garlic and sauté 2 or 3 minutes more. Remove from heat and place in a bowl.

In the same pan, add sweet potato, tatsoi, and pac choi. Sauté until tender. Remove from heat and add to bowl with mushrooms. Sprinkle with sea salt and pepper to taste.Fold baby kale into warm mixture, then fold in cheese. Add ¼ cup sauce to the mix, stirring to combine.

Lay each collard leaf flat and spoon filling down the center. Roll up like a burrito. Repeat.

Garnish with radish and microgreens. Drizzle with the remaining sauce.

RecipesCarly Demler