Maybe they are not a perfect tortilla without glute, but whether we care about gluten or not, using blanched collard leaves instead of tortillas or bread is super healthy and fun thing to do. The nutrient density of these leaves against bread, burger buns, tortillas, hot dogs burns doesn’t compare.
You can try in advance to blanch a couple of bunches and put them in a fridge, and you don’t have to think about it when you want to prepare some.
You will need:
- One or more bunches of collard greens. If they are bigger it will be better.
- Some ice cubes.
Cut the stalk from each leaf at the bottom of the collard. Try to use a small knife to trim the back of the collard to the middle of the leaf. Cut it so that the back is flat with the rest of the collard.
Put the leaves one at a time in bubbling water for about 30 seconds. (You can boil them for some more or less time. They will become softer with more simmering. But be sure not to over-simmer them, because they have to be strong to hold on.)
Place each of the leaves in the ice bath with a pair of tongs. Leave them under water for at least 10 seconds. Then take out the leave and dry it with a towel.
When you want to wrap something with the collard leaves as a vessel, just lay out one or two, place the ingredients of top and make tortilla, or wrinkle it for a sandwich.