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
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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
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
Servings:
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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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Tarragon Lemon Basil Pesto

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Adapted from Chef Rachel Ray’s recipe, The Food Network

Tarragon Lemon Basil Pesto
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Servings
1 1/4 cup
Servings
1 1/4 cup
Tarragon Lemon Basil Pesto
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Servings
1 1/4 cup
Servings
1 1/4 cup
Ingredients
Servings: cup
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Instructions
  1. Pulse pine nuts in a food processor until separated into small pieces. Scrape down sides, then add garlic and olive oil. Pulse until ingredients are finely chopped in chunks, but not a paste texture—stop and scrape sides with spatula when needed
  2. Add the herbs, lemon juice, zest, salt, and pepper and pulse until incorporated—stopping every 15 seconds or so to scrape the sides.
  3. Finally, add in the large cheese chunks and pulse until ingredients are finely chopped (but not pasty). Adjust seasoning with salt and pepper if needed. Enjoy on toast, roasted vegetables, pasta or marinade for fish!
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Harvest Slaw

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Recipe developed for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools.

Harvest Slaw
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Servings
4
Servings
4
Harvest Slaw
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Servings
4
Servings
4
Ingredients
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Instructions
  1. Whisk juices, garlic paste, salt, and pepper in a large bowl.
  2. While whisking, slowly drizzle in oil until dressing is emulsified; set aside.
  3. Grate kohlrabi and beets using the large holes of a box grater.
  4. Combine all veg in bowl with dressing; toss to combine.
  5. Let salad sit 30 minutes before serving.
  6. Add herbs and mix into slaw.
  7. ENJOY!!
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Sautéed Kale with Garlic and Lemon

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Sautéed Kale with Garlic and Lemon
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Servings
4
Servings
4
Sautéed Kale with Garlic and Lemon
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Servings
4
Servings
4
Ingredients
Servings:
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Instructions
  1. Heat oil in a large sauté pan over medium
  2. Add garlic; cook, stirring often, until garlic is golden brown and crispy, about 1 minute
  3. Stir in greens, in batches; cook until wilted, 1 to 2 minutes, before adding more greens
  4. Cook, stirring occasionally, until tender-crisp, 5 to 10 minutes
  5. Stir in lemon juice and crushed red pepper. Sprinkle with salt and pepper.
  6. Stir in additional crushed pepper, if desired.
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