I saw a bunch of nice big collard green at a farmers market and wanted to make a wrap. I’ve made collard wraps before they were “Western” version. I wanted to make a Japanese flavored wrap so I was thinking about using some ingredients to make it Japanese style. I used shiso, miso, nori and umeboshi. All of these ingredients are explained here.
When I’ve had collard wraps at a restaurant or from a store, I found that they were heavy and dense with too much nuts. I’m making a lighter version today.
I’ll show you the step-by-step instructions here but the shorter version of the recipe and the list of the ingredients are available at the bottom of this blog. Let’s begin!
- Soak almonds for 24 hours. I sometimes forget to soak them ahead of time. It that case, soak them in warm water for a few hours.
2. Mix almonds, zucchini and nori in a food processor. When they become smaller chunks, add miso and mix well.
3. Cut your favorite vegetables to put in wraps. I am using red cabbage, tomatoes, orange bell pepper, cucumbers, and carrots. I like spouts in my wrap but I don’t have them today. I also added avocado in my wrap.
4. Chop off the stem off of collard green leaves and shave off thick part of the stem
5. Put shiso leaves on the bottom center of the leaf
6. Pile the almond mixture and your choice of vegetables on top of shiso leaves
7. Fold the side into the center and roll it up. I used a toothpick to hold the wrap together.
The wrap itself is flavorful but you may want to dip this into ume tahini sauce.
I used raw collard greens today but I sometimes quickly blanch them so that they are easier to use and easier to digest.
Not only this wrap is beautiful but tasty and nutritional! Nori and miso gives “tuna salad” like tastes to this wrap. The almond mixture can be used as a sandwich filling or a salad topping too.
- Soak almonds for 24 hours
- Mix almonds, zucchini and nori in a food processor. When they become smaller chunks, add miso and mix well.
- Cut your favorite vegetables to put in wraps.
- Chop off the stem off of collard green leaves and shave off thick part of the stem
- Put shiso leaves on the bottom center of the leaf
- Put the almond mixture on top of shiso leave and pile your choice of vegetables
- Fold the side into the center and roll it up.