Collard Green Wraps
Recipes by Farmers' Chef James Edwards and Charlotte Coman.Collard Green Wraps ¼ cup Dijon mustard¼ cup sorghum2 tablespoons canola oilShiitake and oyster mushrooms, thinly sliced1 clove garlic, minced1 medium sweet potato, grated with a cheese grater (about 1 cup packed)1 head tatsoi, thinly sliced1 head pac choi, thinly sliced5 ounces baby kale½ cup grated sharp cheddar cheeseSea salt and pepperGarnish: Thinly sliced radish and microgreens (optional)Blanch the collard greens: Bring a pot of salted water to a boil for blanching. Meanwhile, using a vegetable peeler, carefully shave the stem on the back of the leaf until it is flat with the leaf, then cut the stem off at the leaf’s base. Blanch collards until tender, about 5 minutes. Remove from water and set aside to cool.Make the sauce: Mix Dijon mustard with sorghum until well-combined. Set aside.Make the filling: Heat canola oil in a large skillet over medium heat. Sauté mushrooms until golden brown. Add garlic and sauté 2 or 3 minutes more. Remove from heat and place in a bowl.In the same pan, add sweet potato, tatsoi, and pac choi. Sauté until tender. Remove from heat and add to bowl with mushrooms. Sprinkle with sea salt and pepper to taste.Fold baby kale into warm mixture, then fold in cheese. Add ¼ cup sauce to the mix, stirring to combine.Lay each collard leaf flat and spoon filling down the center. Roll up like a burrito. Repeat.Garnish with radish and microgreens. Drizzle with the remaining sauce.