I've been gluten and dairy free for a little shy of three weeks now, and feeling pretty good. So good in fact, that I've decided to up my recipe game on the blog, are clearly label "gluten free" and "dairy free" recipes to make these more accessible in my archives (should anyone be looking).
This recipe for collard wrap spring rolls with "peanut" sauce was a huge hit and I'm here to announce that collard greens are excellent for edible wrapping. Who would've thought? I typically do recipes in butter lettuce, but after blanching the collard greens (sans step) they were just a tad softer, malleable, and foldable. These spring roll style wraps folded up nicely, had a pleasant crunch, and flavor. I actually ended up forgetting to include the avocado and cucumber by accident, and they still turned out delicious. Note: you can also "cheat" like I did and just cook your chicken breast in a can of coconut milk in the crockpot instead of taking the extra step to poach.
image/defineddish
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