Step aside, kale: collard greens are the new favorite green, and we love them in this appetizer. Use them to wrap up a rainbow of tasty Thai flavor and make these fresh little gems. Wholesome raw veggies, our sweet and tangy Pad Thai and a zippy sauce to tie it all together. All of our favorite things in one bite make this vegan, gluten free recipe an Amy’s favorite.
For the sauce
- Combine all ingredients in a small food processor and mix until smooth, scraping down the sides frequently to incorporate all ingredients.
For the rolls
- Wash the collard green leaves and pat dry. Remove the toughest part of the collard green stem (this makes the leaves much easier to roll).
- Spoon about a quarter of the cooked Amy’s Pad Thai meal onto each of the 4 prepped collard green leaves. Add the fresh vegetables, herbs, green onion and peanuts (optional) then squeeze a wedge of lime over the top.
- Roll the collard green leaves and their contents like you would roll a burrito, dunk into Zippy Sauce and enjoy!
Sometimes, even after removing the toughest part of the collard green stem, the leaves can still crunch and crack a bit when you roll them. To make the job easier, place stacked collard leaves on a microwave-safe plate and cover with a damp paper towel. Microwave the leaves for 20 seconds and they’ll be much easier to roll.