Collard wraps with miso-tahini sauce

By Kala
April 13, 2015
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Author Notes: This is a beautifully light yet filling spring lunch. The miso-tahini spread is a riff off of a recipe from Sandor Katz in his book Wild Fermentation. I like to spice mine up with ginger and a touch of sesame oil.Kala

Serves: one

Miso-tahini sauce

  • 1 tablespoon white miso
  • 2 tablespoons tahini
  • juice and zest from 1 lemon
  • 1 garlic clove, grated on microplane
  • 1 teaspoon ginger, grated on microplane
  • 1 dash of sesame oil
  1. Mix together to combine into a spread.

Wrap & filling

  • 4 collard greens
  • 1/2 cup buckwheat, cooked
  • 1/2 avocado, sliced
  • 1/2 cup roasted broccoli
  • 1/4 cup shredded carrots
  • 2 tablespoons parsley, chopped
  1. Double up the collard greens so that there are two wraps. Paint each with a thick swatch of miso-tahini spread.
  2. Fill with the remaining ingredients and lastly sprinkle with parsley. Fold collards and pinch at the bottom. If necessary, secure with toothpicks.

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