this week has been about craving vegetables.\u00a0 first it was the obsession with the beets, and then it was the longing for raw collards.\u00a0 not sure where this stuff comes from, but it wells up inside of me and won’t relent until i cave.\u00a0 husband wasn’t hungry for dinner, so i knew tonight was the perfect night for the thai collard wraps.<\/p>\n
we used to go to taste of thai in raleigh anytime i craved thai food.\u00a0 they had the best tasting thai food i’d ever had.\u00a0 we’d stop in at least once a week to sit down to a peaceful, quiet, spicy, and delicious dinner.\u00a0 unfortunately they closed their doors last year and with\u00a0the closure\u00a0they took my favorite item on the menu.\u00a0 its an item i have never seen any place else.\u00a0 i attempted to replicate it a couple of times, but i think i finally have it down.<\/p>\n
thai collard wraps<\/p>\n
carefully wash and dry collard greens.\u00a0 cut center stems to remove any tough pieces from the leaves and set prepared wraps aside.\u00a0 toast coconut over low heat in a dry skillet until lightly golden brown.\u00a0 wash and dry limes.\u00a0 chop limes into tiny pieces (skins included).\u00a0 mix thai chili sauce, ponzu sauce, ginger, cilantro, and peanut butter to combine.\u00a0 these ingredients form your sauce.\u00a0<\/p>\n
to prepare a wrap simply take one collard green and fill it with some of each of the peanuts, lime pieces, toasted coconut, and top with the spicy sauce.\u00a0 wrap collard around ingredients and enjoy!<\/p>\n\n\t\t