Shredded Mediterranean Carrots Wrapped in Collard Greens

January 12, 2010

I bought a bunch of carrots over a week ago and knew it was high time to use them up before they start to turn bad. At first glance, all the carrots still were good looking – bright orange in color. But it was on second glance that I noticed these carrots were starting to take a turn for the worst. I chopped off the top and bottom tip of each carrot. Armed with my peeler I stripped away the outer skin/layer, then set the prepped carrots aside and gathered the other ingredients.

The destiny of these carrots is nothing too complicated. It’s matter of shredding the carrots and joining it with mediterranean inspired ingredients and flavors, and wrapping them in big beautiful leafy collard greens.

Beautiful colors! The pop of vibrant orange in the center if the pretty leafy green looks beautiful. This is a light yet hearty meal. It doesn’t take too many of these tasty wraps to fill you up.

Speaking of wraps, I don’t know how skilled you might be at using collard greens as wraps, but sometimes I’m just all thumbs when it comes to getting the collards to wrap up nice and neat. Then other times there’s no problem, they roll and wrap perfectly. I say the more practice the better, and it’s a great excuse to make these again and again. Also the right amount of filling in proportion to the size of the leaf plays an important part. If presentation isn’t a major concern, filling the collar and folding it like a taco works.

Shredded Mediterranean Carrots Wrapped in Collard Greens

I will use white, yellow, or purple carrots the next time I come across them. If you don’t have dried currents on hand, substitute with more raisins. The Mediterranean carrots stand alone as a delicious and savory carrot salad or side dish.

1 bunch of fresh collard greens, rinsed, stems removed, cut each large leaf down the middle in half
3 cups shredded carrots
1 cup pine nuts
1/4 cup dried currants
1/4 cup raisins [your choice: golden, Hunza...]
1/4 cup extra virgin olive oil
2-3 tablespoons chopped fresh dill, stems reserved
tablespoons chopped fresh mint leaves, stems reserved
2 tablespoons organic chardonnay, optional
2 tablespoons fresh lemon juice
2 tablespoons finely chopped lemon zest
1 small onion, finely chopped
1 clove garlic, minced or pressed
Sea salt to taste
Fresh dill sprigs or lemon slices, for garnish

Using a shredder attachment, shred the carrots in a food processor or use a handheld shredder. Combine shredded carrots and all ingredients, except the collard greens halves, in a large bowl. Stir and toss to combine well and set aside until ready to wrap. Can make ahead. Keeps refrigerated up to 2 days.

Assemble
Take one half collard leaf, spoon carrot filling in the center, folder over the outer edge, take one end of the leaf and fold it in, and roll to the other end. Plate and garnish with fresh dill sprigs or lemon slices. Enjoy!

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Comments

6 Comments so far

Raw.la - Raw Food in The News and Around The Web on January 12, 2010 Tuesday, 6:30 pm
[...] Shredded Mediterranean Carrots Wrapped in Collard Greens [...]
GirlonRaw on January 13, 2010 Wednesday, 4:49 am
I wish I could get collard greens here Ingrid. I almost tried Kale last week when I was back home in Australia. Ah well there are plenty of other delicious veggies to try.

your recipes always inspire me :)
Nicole ( The Fitness Freak) on January 14, 2010 Thursday, 5:47 pm
We have a Raw/ Vegan cafe here that has the best Collard Green Hummus Wraps. They have the best cashew hummus, yum! I bet these would be great too! Thanks Ingrid : )
andra on January 15, 2010 Friday, 1:13 pm
These look divine :) and incredibly yummy. andra
Averie (LoveVeggiesAndYoga) on January 16, 2010 Saturday, 12:48 pm
“Beautiful colors! The pop of vibrant orange in the center if the pretty leafy green looks beautiful.”–totally agree!

I make raw cucumber wraps and wrap just about anything I can find in leaves, greens, you name it, love it.

I was looking at your choc raspberry torte/cake recipe a minute ago and boy that looks amazing. I made raw vegan chocolate brownies and have to say anything with dates, nuts, cocoa and agave…totally divine :)
sioux @ crunchybits.net on February 23, 2010 Tuesday, 11:06 pm
These look so yummy, I’m going to try them for dinner tomorrow! I usually make Ani Phyo’s mediterranean dolmas in collards, but I’m looking for something new and this fits the bill! Thanks, lovely post!

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