Collard Wraps with Green Garlic Spread

Collard Wraps with Green Garlic Spread

I’m so excited for the 2019 CSA season.  Picking up farm fresh organic produce from our friends at Blooming Glen Farm is definitely a highlight to our week.  These farmers work really hard to provide us with the highest quality vegetables each week, so be sure to say thank you the next time you stop at the farm or see them at a market.

For this week’s recipe, I am showcasing the collard greens, radishes, green garlic, scallions, and kohlrabi.  These wraps are delicious and full of flavor.  Feel free to switch things up throughout the season as new vegetables become available.  You can also use the Quick Pickled Radishes and the Green Garlic Spread for other meals.

Collard Wraps:
Quick Pickled Radishes (recipe below)
Green Garlic Spread (recipe below)
1 medium onion
2 yellow or orange bell peppers
3 portobello mushrooms
1 bunch kohlrabi (both bulbs and leaves are used)
6 collard leaves (you can also use kale or kohlrabi leaves)
Avocado oil or olive oil for cooking

  • Make quick pickled radishes (see recipe below).
  • Make green garlic spread (see recipe below).
  • Thinly slice onion and peppers.
  • Clean and slice portobello mushrooms.
  • Remove kohlrabi bulbs from stems and leaves. Peel bulbs and cut into matchsticks.
  • Wash kohlrabi leaves and thinly chop.
  • In sauté pan, place 1 Tbsp avocado or olive oil. On medium heat, sauté onion for 2 minutes and then add kohlrabi greens.  Cook an additional 2 minutes and then place in bowl and cover to keep warm.
  • In the same pan, add a little more cooking oil and sauté kohlrabi and peppers for about 3 minutes. Place in another bowl and cover to keep warm.
  • In the same pan, add a little more cooking oil if needed and sauté mushrooms for 3 minutes. Place in bowl and cover to keep warm.
  • Fill large pot with about 6 cups of water. Cover and heat to boiling.
  • Remove lid and blanch collard leaves. Place them in boiling water for about 30 seconds.  You will see them turn a deep green.  Remove leaves and place on paper towel to dry a little before serving.  (If using kale or kohlrabi leaves, I still like to blanch them but you only need to place them in the water for about 15-20 seconds.)
  • Assemble wraps: blanched collard green, green garlic spread, portobello, pepper and kohlrabi mix, onion and kohlrabi greens, and quick pickled radishes
  • Enjoy!

Quick Pickled Radishes:
4 large radishes
½ cup white vinegar
1 tsp sea salt

  • Clean and cut radishes into small matchsticks. Place in a bowl.
  • Add white vinegar and sea salt.
  • Mix well and let sit for at least 30 minutes. **I make this first and then let it sit while I prep the rest of the meal.
  • Store extra in the fridge. **Great topping for salads, burgers, sandwiches, etc.


Green Garlic Spread:
3 green garlic bulbs and stems
2 Tbsp olive oil
¼ tsp sea salt
¼ tsp black pepper

6 large basil leaves
1/3 cup scallions (chopped)
¼ cup + 2 Tbsp olive oil
½ tsp sea salt
Pinch black pepper

  • Preheat oven to 400°
  • Clean up green garlic and slice in half.
  • Place green garlic on baking sheet. Drizzle with 2 Tbsp olive oil, ¼ tsp sea salt, and ¼ tsp black pepper.
  • Roast for 10 minutes and then remove from oven.
  • In blender or food processor, combine roasted green garlic, basil, scallions, ¼ cup + 2 Tbsp olive oil, ½ tsp sea salt, and pinch black pepper.
  • Process all ingredients until they are well combined. This will form a thick spread.
  • Store extra spread in fridge. This works really well on burgers, sandwiches, eggs, etc.


Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You EssentialsWebsite:


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