COLLARD GREEN WRAPS WITH CURRIED TOFU
Store-bought curry pastes come in varying degrees of spiciness, even if their labels all say the same thing. If the cooked tofu isn't as hot as you'd hoped, amp it up by tucking a slice or two of Fresno chile into your wrap.
Provided by Molly Baz
Categories Bon Appétit Dinner Green Onion/Scallion Garlic Ginger Tofu Coconut Collard Greens Cilantro Lime Juice Vegetarian Vegan Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 14
Steps:
- Remove dark green tops from scallions and thinly slice on a diagonal. Place in a small bowl, cover with a damp paper towel, and chill until ready to serve. Thinly slice remaining white and pale green parts crosswise and place in another small bowl; add garlic and ginger. (Have scallion mixture, curry paste, tofu, and coconut milk near the stove and at the ready so you can work quickly.)
- Heat oil in a large skillet over medium-high. Cook scallion mixture, stirring, until just beginning to brown, about 1 minute. Add curry paste and cook, stirring, until it begins to stick to pan, about 1 minute. Add tofu and coconut milk, season with salt, and bring to a simmer. Reduce heat to medium-low and simmer gently until sauce is almost completely evaporated and you can see the bottom of skillet, 5-7 minutes. Stir in lime juice.
- Transfer tofu mixture to a platter and top with chile, if using. Arrange collard greens, cilantro, and reserved scallion tops on platter so that each component is visible and easily accessible. Place coconut chips in a small bowl and arrange lime wedges on a small plate.
COLLARD GREEN WRAPS
Creamy hummus, crunchy bell pepper, and refreshing cucumber join tangy artichoke hearts and peppery arugula inside tender, blanched collard green leaves, resulting in fresh and flavorful veggie wraps that are perfect for a light lunch. Serve with chips on the side or even some lemon-garlic roasted potatoes or rice.
Provided by thymeforpineapple
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Fill a large pot with 3 inches of water. Add vinegar and salt; bring to a boil over medium-high heat.
- While water comes to a boil, remove 4 large leaves from the bunch of collard greens. Lay them flat on a cutting board and trim the stems until even with beginning of leaves. Carefully shave center stems down until leaves lay flat, being careful to not tear them.
- Place leaves in boiling water and cook undisturbed until bright green and wilted, about 30 seconds. Use tongs to carefully transfer leaves to a bowl of ice water; let cool 3 minutes. Remove from ice water and pat dry.
- Lay collard leaves flat on a large cutting board and assemble wraps as follows, dividing ingredients evenly among the 4 leaves. Spread an even layer of hummus on each leaf, leaving a 2-inch border. In the bottom third of each leaf, stack bell pepper, cucumber, onion, artichoke hearts, and arugula. Drizzle with lemon juice.
- Fold the sides of each leaf in towards the center, using your hands to help keep the sides tucked in, and roll, starting from bottom. Slice in half diagonally to serve.
Nutrition Facts : Calories 202.5 calories, Carbohydrate 26.9 g, Fat 7.3 g, Fiber 10.4 g, Protein 10.4 g, SaturatedFat 1.1 g, Sodium 4972.2 mg, Sugar 3.7 g
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