Farmers’ Market Keto-friendly Collard Wraps

Collard Wrap Ingredients 

• Fresh collard greens, or similar sturdy greens, 2 leaves per wrap, blanched. 

Blanching Instructions:

Prepare an ice bath in a large bowl by adding ice to water. 

Bring a large stock pot of salted water (1 T salt per gallon of water) to a boil. 

Submerge greens in bowling water for 1 minute. Strain out and plunge immediately in ice bath for a minute. Remove to paper toweling and pat dry. Trim lower center rib, removing in a V-shape.  Overlap lower “tails” of leaf, creating a double layer. Place wrap fillings on the overlap, folding sides of leaf over filling, then roll snuggly, tucking in sides as you roll. 

Wrap 1 Ingredients:

• 2T grapeseed oil (or other neutral-flavored cooking fat)
• Lamb Curry Sausage 
• Sautéed scallions, whites only, halved lengthwise 
• Caraway Kraut, drained and squeezed with hands or back of spoon to remove moisture (Bernhardt’s Farm)
  
• Sunflower Seed Hummus | Curry (Floreli)

Bring 2T grapeseed (or other neutral-flavored cooking fat) to a shimmer over medium high heat in a heavy-bottomed pan. Add Lamb Curry Sausage to skillet with scallion whites. Sear all, turning when browned. Remove from heat when scallions are limp, Drain on paper toweling. 

Spread a swath of Sunflower Seed hummus crosswise along width of collard leaf wide enough to accommodate sausage. Top with about 1T well-drained sauerkraut. Fold bottom overlapped leaves snuggly over sausage and filling, and roll as described above. 

Wrap 2 Ingredients: 

• 2T grapeseed oil (or other neutral-flavored cooking fat)
• Sicilian Chicken Sausage (Belle Vie Farm)
• Crisped Oyster Mushrooms, sliced (Hifi Mycology)
• 1/4 cup white wine

Bring 2T grapeseed (or other neutral-flavored cooking fat) to a shimmer over medium high heat in a heavy-bottomed pan. Add Sicilian Chicken Sausage to skillet with sliced mushrooms. Sear all, turning when browned. 

Add 1/4 cup white wine to pan, scraping any browned bits from the pan and heating until

White wine is thickened, reduced and evaporated. Remove from heat. 

Top blanched greens leaf with a link of sausage and a sprinkle of mushrooms. Fold bottom overlapped leaves snuggly over sausage and filling, and roll as described above. 

Wrap 3 Ingredients: 

• 2T sesame oil
• 3 carrots, grated 
• 1 large daikon radish, julienned 
• 1 bunch scallions, chopped
  
• 1 bunch cilantro, chopped leaves & stems 
  
• 1T soy sauce, or to taste
  
• 1T hot chili oil, or to taste 
  
• Optional: oyster sauce to taste

In a large skillet or wok, bring 2T sesame oil to a shimmer over medium high heat. Add carrot and daikon to skillet, stirring constantly about 1-2 minutes, until slightly softened. Add scallions, stir frying until limp. Add cilantro, soy sauce, hot chili oil, and optional oyster sauce. Taste, correct seasonings. Remove from heat, drain any accumulated liquid. Cool to the touch, then spread a swath of filling horizontally across the leaf about 2” in diameter, then fold tails firmly over filling. Proceed with rolling as instructed above. 

Wrap 4 Ingredients:

• 2 T grapeseed oil (or other neutral-flavored cooking fat)
  
• Beef Sausage 
  
• Scallions, whites only, halved lengthwise 
  
• Caraway Kraut, drained and squeezed with hands or back of spoon to remove moisture  (Bernhardts Farm)
  
• Sunflower Seed Hummus | Floreli

Bring 2T grapeseed (or other neutral-flavored cooking fat) to a shimmer over medium high heat in a heavy-bottomed pan. Add Beef Sausage to skillet with scallion whites. Sear all, turning when browned. Remove scallions from heat when limp, continuing to brown sausage until cooked through. Drain all on paper toweling. 

Spread a swath of Sunflower Seed hummus crosswise along width of collard leaf wide enough to accommodate sausage. Top with about 1T well-drained sauerkraut. Fold bottom overlapped leaves snuggly over sausage and filling, and roll as described above.