Collard Green VeggieWraps

A Note From feedfeed

On the first episode of Fresh from the Markets, Jill from @feedtheswimmers takes you shopping at her local market for ingredients to show you how to make these delicious Farmers Market Collard Green Veggie Wraps with Tahini Miso Dipping Sauce! For more great recipes and inspiration from @feedtheswimmers, check out her instagram page here!

Collard Green Veggie Rolls

Recipe by Jill Fergus @feedtheswimmers

For the rolls, you will need:

1 bunch Collard greens (with large leaves), parboiled
1 avocado, sliced
1 mango or stone fruit of choice, or cooked sweet potato,  sliced
Small bunch asparagus, parboiled
String beans, parboiled
1 cucumber, sliced into sticks, seeds removed 
1 carrot, julienned
Sprouts of choice
Fresh greens of choice, look for tender leaves  
Approx 1 cup shredded cabbage of choice 
1 small bunch chives
Small bunch cilantro or fresh herb of choice
Protein of choice (optional)

Dipping Sauce of choice (my favorite recipe is below)


Tahini Miso Dipping Sauce!

1/4 cup good Tahini (I love @seedandmill)

1/4 cup water 

1 heaping Tbs white Miso

1 Tbs coconut aminos

1 Tbs Rice Vinegar

1 tsp gf Tamari

1 tsp Maple Syrup 

Squirts of Sriracha to taste

Sea Salt and Pepper to taste


NOTE: please only choose veggies you and your family like and adjust your selections accordingly! There are no rules here, but keep in mind large chunky pieces will be difficult to roll. Slice and prep accordingly and make it colorful! If you like, as with a traditional summer roll, add cellophane noodles or Soba. And, feel free to add a protein for a nutritious and light meal. 

Make sure to have a large ice bath at the ready.

Parboil collard leaves before removing thick stems. You will find it useful to use these as "handles" for easy transfer from boiling water to ice bath. Dip each leaf into the water for about 10 quick seconds and immediately dunk into the ice bath. Place on a large clean dish towel to pat dry. Parboiling makes the leaves tender and sweeter and brings out their vibrant green hue. 

Remove stems so each leaf should yield two wrappers. 
Bar boil any additional veggies you're choosing to use that may require it (beans, asparagus, baby brocolli...)

Place leaf half veiny side up and curved side to the bottom and lay an assortment of each veggies just off center. Turn up curved side (like filling a small burrito) and roll together into a snug bundle. 

Serve with Tahini Miso dipping sauce or your favorite sauce of choice- you can't go wrong!