Go Back

Collard Green Wraps

Course: Main Course, Side Dish


  • Chef's Knife
  • Stock Pot
  • Cutting Board
  • Large Bowl
  • Parchment Paper
  • Ziptop Bag


  • 1 Bunch Collard Greens
  • Kosher Salt as needed
  • Apple Cider Vinegar as needed
  • Water


  • Fill sink or extra large bowl with water; add collard greens and wash carefully to remove any dirt
  • Drain water, and repeate process until you no longer see dirt at the bottom of the sink or bowl
  • While the leaves are soaking, bring a large stock pot of water to a boil
  • Add kosher salt generously (as you would if making pasta or potatoes)
  • Drain collard greens. One at a time, lay on a flat surface (such as a large cutting board), flip leave so the stem of the leave is facing up, cut across the leave to remove the stem of the greens, so you have a straight edge at the bottom
  • Then with your Chef's knife, carefully trim the thick part of the stem that remains so the leaf lays flat
  • Once all leaves have been prepped, create an ice bath by filling a large bowl 3/4 with water, ice cubes, and 2-3 tablespoons of apple cider vinegar, set aside
  • To the stock pot of boiling salted water, add two to three collard leaves at a time. After 30-45 seconds remove from the water and immediately place in ice bath. You'll notice how quickly the leaves turn a bright green.
  • Repeat process until all leaves have been blanched
  • Let leaves sit in ice bath for about 20 minutes
  • Once the leaves have cooled, drain water, and dry leaves with paper towels or a tea towel
  • To store prepared collard wraps, I lay each leaf between parchment paper and store in a ziptop bag for up to one week in the refigerator