Fill a large pot with 3 inches of water. Add vinegar and salt; bring to a boil over medium-high heat.
While water comes to a boil, remove 4 large leaves from the bunch of collard greens. Lay them flat on a cutting board and trim the stems until even with beginning of leaves. Carefully shave center stems down until leaves lay flat, being careful to not tear them.
Place leaves in boiling water and cook undisturbed until bright green and wilted, about 30 seconds. Use tongs to carefully transfer leaves to a bowl of ice water; let cool 3 minutes. Remove from ice water and pat dry.
Lay collard leaves flat on a large cutting board and assemble wraps as follows, dividing ingredients evenly among the 4 leaves. Spread an even layer of hummus on each leaf, leaving a 2-inch border. In the bottom third of each leaf, stack bell pepper, cucumber, onion, artichoke hearts, and arugula. Drizzle with lemon juice.
Fold the sides of each leaf in towards the center, using your hands to help keep the sides tucked in, and roll, starting from bottom. Slice in half diagonally to serve.
Collard green bunches are in season in the winter. Be sure to look for large collard green leaves!
You can substitute any flavor of hummus that you prefer: classic, roasted red pepper, pesto hummus, etc. For a more Mediterranean feel, add Kalamata olives.
Using collards as a wrap is endlessly riffable. You could blanch them in rice wine vinegar and stuff with noodles and shrimp and serve with peanut sauce like a spring roll, or make a turkey and cheese club.
Nutrition data for this recipe includes the full amount of salt for blanching the collard greens. The actual amount of salt consumed will vary.
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