Collard Wraps | TENDING the TABLEIt’s been a bit of a rough week. Last weekend I attended a workshop, but instead of feeling inspired and encouraged I ended up feeling lots of self-doubt and insecurity. I’ve been feeling down ever since and am trying to remember to just roll with it, knowing that these feelings come in waves. On top of it all, it’s been ridiculously hot here which makes it hard to get much done. I’m looking forward to a little break next week and some time on the water. What are your summer plans?

Collard Wraps | TENDING the TABLECollard Wraps | TENDING the TABLECollard Wraps | TENDING the TABLECollard Wraps | TENDING the TABLECollard Wraps | TENDING the TABLEI made these collard wraps a few weeks ago on Nom after I found these beautiful collard greens at the market. I’m excited to share the recipe with you here. They’re simple, tasty and make great leftovers for lunch. Enjoy!

Collard Wraps

Makes 8-10


2 tablespoons olive oil

1/2 red onion, minced

1/4 teaspoon salt

1 teaspoon smoked paprika

1/2 teaspoon chili powder

1/4 teaspoon ground cumin

1 cup brown rice

5 cups vegetable broth

1/4 cup dried currants

1/2 cup toasted almonds, chopped

2 tablespoons parsley, minced

2 tablespoons thyme leaves

2 tablespoons oregano, minced

1 bunch collard greens


Heat the oil over medium heat. Add the onions and sauté until soft and translucent. Add the salt, paprika, chili and cumin, stir and continue cooking until fragrant. Add the rice and stir constantly for a few minutes until toasted and opaque. Add the broth, bring to a simmer, and cook for 45-55 minutes, stirring occasionally until the rice is cooked through and creamy. Stir in the currants, almonds and herbs and set aside.

Trim any extra stem off of the collard leaves. Bring a large pot of water to a boil. Blanch the collard leaves for a few minutes until bright green. Remove from the water and immediately run under cold water.

To assemble the wraps, place about 1/4 cup of the filling on each leaf, tuck the sides in and roll the wraps.