Spicy Thai Wraps
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Instructions
Remove the stems from the collards, or cut the excess bulge of stem from the back of each collard leaf, without cutting into the leaf.
Then use one of these methods to soften them.
Lay them flat in the freezer and freeze them overnight, then run them under warm water to defrost.
Blanche them, then use the collard leaves like tortillas to wrap your filling.
Blend dressing until smooth. You can put the dressing inside or use as a dipping sauce.
The dressing will keep for up to 2 weeks. The salad will keep in a glass jar for up to 4 days.
