Arugula

Collard Wraps with Herbed Cashew Spread and Roast Peppers

by:
September 19, 2012
4
6 Ratings
Collard Wraps with Herbed Cashew Spread and Roast Peppers
Photo by James Ransom
  • Serves 4
Author Notes

A perfect way to start your journey into using greens as wrappers, this savory wrap is bursting with the flavor of basil, sun dried tomato, and sweet roasted peppers. Crunchy, satisfying, and quick to make (and pack) for a green lunch. Literally. —Gena Hamshaw

What You'll Need
Ingredients
  • 1 1/2 cups Raw cashews, soaked overnight in water and drained
  • 1-2 Cloves garlic (careful: raw garlic is potent, so you may want to start with one clove!)
  • 3 tablespoons Fresh lemon juice
  • 1/4 teaspoon Sea salt (or to taste)
  • Black pepper to taste
  • Water
  • 6 Oil-soaked sun dried tomatoes, patted dry
  • 2 teaspoons Herbes de Provence
  • 1/4 cup Fresh basil, loosely chopped
  • 4 Medium sized collard leaves
  • 3 Roasted red bell peppers (you can roast your own or use jarred)
  • 2 cups Fresh arugula (optional, but nice if you want more of a green bite!)
Directions
  1. Place the cashews, garlic, lemon, sea salt, and pepper in a food processor or high speed blender. Process until the mixture is a thick paste. With the motor running, drizzle in water till the mixture is the texture of light, fluffy ricotta. It may not take much water at all, depending on how much water the cashews absorbed! Season to taste, and then pulse in the sun dried tomatoes, herbes de provence, and the basil.
  2. To prep the collards: you can either a) blanch them in boiling water for one minute each, then submerge in cool water and pat down with paper towels, or you can b) marinate them for 3-4 hours in a mixture of 1 tbsp olive oil, 2 tbsp fresh lemon juice, and a pinch of sea salt, wiping the marinade off before you get to wrapping. If you don't mind the taste of raw collards, you can skip this step!
  3. Trim down the inner spine of the collard leaves, per column instructions: http://www.food52.com/articles/4484_thinking_outside_the_wrap. Spread them with 1/4 the cashew mixture each, and then top that with 1/4 of the red peppers and arugula, if using. Wrap them up, slice, and serve!
Tags:

See what other Food52ers are saying.

  • Caroline Cooks
    Caroline Cooks
  • Wicko
    Wicko
  • Robert Marshall
    Robert Marshall
  • Kaja1105
    Kaja1105

Popular on Food52

5 Reviews

Robert M.
Robert M. February 12, 2022
I've made the cashew spread several times over the years. But, I've never tried making the marinated collard greens until just last week. UGH!! What a mess to roll. I wouldn't even suggest I rolled them. But, rather kinda sorta folded them.

It would be awesome to have a link to a demonstration on how to properly roll these to get them looking as nicely as yours. :-)
 
Kaja1105
Kaja1105 August 14, 2015
I've made these for family, friends, my book group, etc., and have had nothing but enthusiastic feedback. I always end up getting way more than four wraps, but maybe my collard leaves are smaller or maybe I am stuffing in more arugula. Whatever the case, these are delicious!
 
Caroline C.
Caroline C. June 8, 2014
This is a great cashew spread. I used large butter lettuce leaves from my CSA box, instead of collards- loosely wrapping the rest of the ingredients, in smaller portions. Thanks - This is the first time I've made a cashew spread. You've demystified it for me!!
 
Wicko
Wicko May 20, 2013
We loved these. Made them with walnuts. Thnx!
 
flourgirl
flourgirl January 4, 2013
I added a tablespoon of nutritional yeast instead of the garlic which I found a bit overpowering but they were a big hit at a recent vegan dinner party!