3–4 small tomatoes, sliced, or handful grape tomatoes, sliced
1/2 red onion, thinly sliced
Fresh dill sprigs
Coarse black pepper, optional
Prepare the collard greens by rinsing the leaves and laying them in a stack near a cutting board. Trim the thick center stem out of each leaf, removing it about one third to halfway up the leaf.
Place the collard greens in a pan of boiling water and blanch them for two minutes. Then transfer the leaves to an ice water bath to shock them. This stops the cooking process and prevents them from becoming wilted. Let them sit there for a minute or so and then transfer the leaves to a paper towel-lined plate or tray. Make sure to pat away as much excess water as possible from the leaves before assembling the wraps.
For each collard wrap, lay the leaf so the inside of the wrap (the “wrong” side) is facing up. Then layer approximately 4 mini salami slices in the widest part of the leaf and spread about 1-2 teaspoons Paleo Tzatziki Sauce (or other spread/sauce/vinaigrette of choice) on the top of the salamis.
Next, layer with onion slices, tomatoes, herbs, and black pepper. Finally, take the rounded edge of the collard green and fold it over the layered mixture. As you begin rolling it, start bringing the sides together, similar to making a taco or wrapping a present. There will be a gap in the leaf where the spine was. As you roll the wrap, pull the two sides closer together to close the gap.
For best results, keep refrigerated and consume within 24 hours.
We used fresh dill springs in our collard wraps because we made them with Paleo Tzatziki Sauce. So if you use a different sauce, spread, or vinaigrette, then switch out the fresh herbs to match those used in the recipe you choose.
Vinaigrettes are delicious in collard wraps. However, they are prone to leaking. To soak up the vinaigrette, tightly wrap the collards, add more slices of meat, or add an additional sauce/spread (even mashed avocado will do).
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