We're in love with collard green wraps, especially when they're filled with our favorite egg salad recipe (a specialty from Alisa's @shopbellacucina cafe) It's an easy way to get your greens. Pack it full of flavor with any number of things, we especially love using leftovers.
4 Collard leaves
1 Tablespoon Bella Cucina Fresh Basil Pesto
2 Tablespoons Dukes mayonnaise
2 hard boiled eggs
1 teaspoon Bella Cucina Calendula & Chive salt
1/4 teaspoon pepper
1/4 cup Bella Cucina Olivada Olive Pesto
1 handful sunflower shoots (or any micro greens)
In a small bowl, mix the mayonnaise and basil pesto together until combined. Set aside.
In another bowl, chop the eggs and salt together with a fork, pastry cutter or two knives. Add the pesto mayonnaise mixture and stir just until combined. Refrigerate until ready to use.
Wash the collard leaves under very hot water (this will help them get a little more soft) Using a small paring knife, remove the thick stem at the end of the leaf, while keeping the leaf intact.
Working one wrap at a time, lay collard leaf with the inside of the leaf facing up and the end of the leaf facing towards you. Spread a Tablespoon of the olive pesto evenly on the leaf, leaving a border around the leaf. Spread a generous dollop of the egg salad mixture. Top with the sunflower shoots.
Fold the right and left sides of the leaf inwards, then begin to roll your collard leaf, keeping it tight and tucking in the edges as you go. Secure with two toothpicks and slice down the center.