• Shredded Carrots
• Black Beans
• Red Cabbage – finely chopped
• Cilantro – finely chopped
• 1 or more bunches of collard greens (so you can have some for later)
• 2 dozen ice cubes
Place two dozen ice cubes in a large bowl and fill with water. Set aside.
Bring 5 cups water to a simmer.
Cut the stem off each leaf at the base. Use a small knife to trip the spine of the collard down the middle of the leaf. Cut so the spine is flat with the rest of the collard.
Place the leaves one at a time in the simmering water for 30 seconds+/- depending on how soft you want them.
With a pair of tongs, place each leaf into the ice bath and submerge for at least 10 seconds.
Take the leaf out and pat dry with a kitchen towel.
Repeat until the whole bunch is blanched and dried.
Lay your collard, or possibly two depending on it’s strength and size, on a plate. Top with a layer of hummus, shredded carrots and cabbage, avocado, cilantro and a good amount of Parma!
To roll, bring bottom of leaf to top of leaf, then fold in sides and roll like a burrito. Enjoy your gluten and grain free burrito.