Developed for Recipe for Success by Chef Michelle Wallace
Ingredients
Collard Green Wrap
- 4 each collard greens blanch
- 2 tablespoon black eyed pea hummus
- carrot julienned/sticks
- red cabbage shredded
- green onions or leeks sliced
- sweet-potatoes diced & roasted
- radish sliced
Black Eyed Pea Hummus
- 1 can black-eyed peas
- 2 tablespoon tahini
- 2 cloves garlic
- 2 tablespoon fresh lemon juice
- 1 pinch cayenne pepper
- salt & pepper to taste
Creamy Herb Dressing
- 1 cup Greek yogurt
- 1/2 cup buttermilk
- 1/4 cup dill
- 2 tablespoon chives
- 1 tablespoon fresh tarragon
- 3 cloves garlic garlic chives minced
- salt & pepper to taste
- 1 tablespoon Worcestershire Sauce
- 4 each anchovies optional
- 1/2 teaspoon crushed red pepper
Servings:
Units:
Instructions
Prepare the Black-Eyed Pea Hummus
- Drain and rinse the black-eyed peas
- Blend peas with tahini, minced garlic, lemon juice, cayenne, salt, and pepper until smooth
- Adjust seasonings to taste
Make the Creamy Herb Dressing
- Finely chop all fresh herbs (dill, chives, tarragon, parsley)
- Mince Garlic
- Mix Greek yogurt and buttermilk in a bowl
- Add chopped herbs, garlic, Worcestershire sauce, and anchovies (if using)
- Season with salt, pepper, and crushed red pepper if desired
- Whisk until well combined
Prepare the Vegetables
- Julienne the carrots
- Shred the red cabbage
- Thinly slice the leeks or green onions
- Dice sweet potato or squash, toss with honey and spices, then roast until tender
- Thinly slice radishes
Blanch the Collard Greens
- Bring a large pot of salted water to boil
- Blanch collard leaves for 30 seconds until bright green and slightly tender
- Immediately transfer to an ice bath
- Pat leaves dry with paper towels
Assemble the Wraps
- Lay each collard leaf flat, removing any thick stems if needed
- Spread black-eyed pea hummus down the center
- Layer vegetables on top
- Drizzle with herb dressing
- 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.
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