Black Eyed Pea Collard Wraps

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Developed for Recipe for Success by Chef Michelle Wallace

Black Eyed Pea Collard Wraps
Black Eyed Pea Collard Wraps
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Discover this fresh spin on Southern flavors with black eyed pea collard wraps - featuring homemade hummus, honey-roasted veggies, and a creamy herb dressing. Quick, healthy, and delicious!
Servings
6-8
Servings
6-8
Black Eyed Pea Collard Wraps
Black Eyed Pea Collard Wraps
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Discover this fresh spin on Southern flavors with black eyed pea collard wraps - featuring homemade hummus, honey-roasted veggies, and a creamy herb dressing. Quick, healthy, and delicious!
Servings
6-8
Servings
6-8
Ingredients
Collard Green Wrap
Black Eyed Pea Hummus
Creamy Herb Dressing
Servings:
Units:
Instructions
Prepare the Black-Eyed Pea Hummus
  1. Drain and rinse the black-eyed peas
  2. Blend peas with tahini, minced garlic, lemon juice, cayenne, salt, and pepper until smooth
  3. Adjust seasonings to taste
Make the Creamy Herb Dressing
  1. Finely chop all fresh herbs (dill, chives, tarragon, parsley)
  2. Mince Garlic
  3. Mix Greek yogurt and buttermilk in a bowl
  4. Add chopped herbs, garlic, Worcestershire sauce, and anchovies (if using)
  5. Season with salt, pepper, and crushed red pepper if desired
  6. Whisk until well combined
Prepare the Vegetables
  1. Julienne the carrots
  2. Shred the red cabbage
  3. Thinly slice the leeks or green onions
  4. Dice sweet potato or squash, toss with honey and spices, then roast until tender
  5. Thinly slice radishes
Blanch the Collard Greens
  1. Bring a large pot of salted water to boil
  2. Blanch collard leaves for 30 seconds until bright green and slightly tender
  3. Immediately transfer to an ice bath
  4. Pat leaves dry with paper towels
Assemble the Wraps
  1. Lay each collard leaf flat, removing any thick stems if needed
  2. Spread black-eyed pea hummus down the center
  3. Layer vegetables on top
  4. Drizzle with herb dressing
  5. Fold in sides and roll up tightly like a burrito
Recipe Notes

An original recipe created for Recipe for Success by our Resident Chef of the Month, Chef Michelle Wallace.

Black Eyed Pea Collard Wraps
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Dandelion Greens with Garlic & Lemon

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Recipe developed by Chef Paris Anton for the Seed-to-Plate Nutrition Education™ program in schools.

Dandelion Greens with Garlic & Lemon
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Servings
2-4
Servings
2-4
Dandelion Greens with Garlic & Lemon
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Servings
2-4
Servings
2-4
Ingredients
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Instructions
  1. Heat oil in a large sauté pan over medium heat
  2. Add garlic. Cook, stirring often, until garlic is golden brown and fragrant
  3. Add greens in batches. Cook until wilted before adding more greens
  4. Once all greens are in pan continue to cook, stirring occasionally, until tender
  5. Stir in lemon juice and crushed red pepper. Sprinkle with salt and pepper
  6. Serve as a side or on top of your favorite on a grain. Enjoy!
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Baked Eggs with Creamy Greens

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Recipe adapted from The Editors, The Feed Feed

Baked Eggs with Creamy Greens
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Servings
4-6
Servings
4-6
Baked Eggs with Creamy Greens
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Servings
4-6
Servings
4-6
Ingredients
Servings:
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Instructions
  1. Preheat oven to 400°F. In large cast iron skillet, heat oil over medium heat. Add garlic and onion and cook, stirring often, until caramelized
  2. Stir in kale, sweet peppers, crushed red pepper, 2 tbsp of water and heavy pinch salt
  3. Add mustard greens and 2 tablespoons water. Cover and cook until slightly wilted
  4. Slowly stir in the cream. Make 5 wells in the vegetable mixture and crack an egg into each.
  5. Bake for 5 minutes, until the whites are just set. Season with salt accordingly
  6. Garnish with grated lemon zest and Parmesan. Enjoy!
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