by Dominique Didier

Here’s another great use for your large collard, kale, or other large leafy greens—make some wraps! A low-carb option that’s also delicious. There are many good recipes online, but the basic steps are as follows:

Select relatively large leaves with no or few holes. Use a vegetable peeler to shave the central rib.
Blanch your collard leaves by holding onto the thick stem and submerging the leaf in boiling water for about 30 seconds. Immediately rinse the leaves in cold water and pat them dry. Cut off the thick stem.
Lay your leaves flat and fill with your choice of filling. I use hummus and vegetables (cucumber, peppers, tomatoes), or try guacamole and vegetables, or create a filling of your choice. Wrap the leaf around the filling like a burrito and enjoy!

Photo by Brenna Huff