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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Broccoli and Leek Soup

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Broccoli and Leek Soup
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Rating: 5
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Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Broccoli and Leek Soup
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Votes: 3
Rating: 5
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Rate this recipe!
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Units:
Instructions
Prepare the Vegetables
  1. Prepare your mise en place.
  2. Cut the green stalk off of the leek. Slice the white portion down the middle, lengthwise, then rinse under running water. Cut into small pieces. Place into a mixing bowl.
  3. Remove the skin and cut the onion into small pieces. Add to bowl.
  4. Cut the celery into small pieces. Add to bowl.
  5. Peel and cut the potato into small pieces and place in a separate bowl.
  6. Cut the stem off of the broccoli and chop into small pieces. Add to the bowl with the potato.
  7. Cut the florets from the broccoli, then slice the stem into half inch pieces. Set aside.
Start the Soup
  1. Place a stockpot over medium heat; add 2 tablespoons olive oil.
  2. Add onions, leeks, and celery and sauté until they begin to turn translucent. Add ½ tablespoon salt.
  3. Add the potato and broccoli stem. Cook for 5 minutes.
  4. Add the broccoli florets. Cook for 5 minutes
  5. Add the stock and water and simmer 15-20 minutes until potatoes are fork tender. There should be at least an inch of liquid over the vegetables; add water as needed.
  6. Remove from heat. Puree with an immersion blender, blender or food processor.
  7. Stir in yogurt and Parmesan cheese.
  8. Season to taste with salt and pepper.
  9. Using the peeler, make long ribbons of purple carrots.
Serve
  1. Ladle soup into individual bowls.
  2. Garnish soup with purple carrot ribbons or sliced radish. Enjoy!
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