Friday, June 17, 2011

Edward H. Davis Interviews Mary Lou Cheatham, Part 6 (Final Section)

Ed: And finally, may we please use one of the recipes from your book -your choice -in our book, or do you have another (newer?) one you'd let us include?

Mary: As soon as we published The Collard Patch we realized we didn’t put enough recipes of our favorite way to eat collards when they are tender: wraps. We published a little bonus e-book called Collards Notebook, which I will gladly send to anyone who asks for it. I cannot make it into a Kindle book because it has colored pictures illustrating the following recipe.
Wraps with Collard Greens

Collard greens
Flour tortillas (12" is preferred)
Tuna spread (Use any spread you like, or use meat and cheese. In Flavored with Love, I have included a unique tuna salad recipe.)

Preparing the Wraps
Begin with thoroughly washed collard leaves.
Two methods to wilt the leaves:
Dip them into a shallow pan of boiling water for approximately 15 seconds and drain them on paper towels
Wrap them in damp paper towels and microwave them 15 seconds or longer if they need it.
Second step: Fold the wilted leaves and cut the stem out. Try not to let the leaf fall into two pieces.
Tortillas are sometimes sticky. Warm the tortillas in the microwave 15 – 30 seconds, depending on the size of the package. Warming makes them more pliable – easier to separate and roll. Carefully separate the tortillas. (Tactic for separating the tortillas: work a sheet of waxed paper between them.)
Cover the tortilla with a collard leaf. The 12" size is the right size to go under a leaf.
Spoon a generous amount of the spread in a row on one end of the collard leaf and tortilla.
Too much spread will squoosh out the bottom.
You have two choices:
Make the wrap neat and skinny. You may need to eat two of them!
Make the wrap big and eat one.
A layer of Swiss, cheddar, or Romano cheese could be placed along the top of the spread.
Or if you are a spicemouth, you may want to add some jalapeƱo slices.
Wrap it tightly and carefully. Start at the side that has the filling on it. To reduce squooshing, you may want to fold in one side as you wrap it.
Toothpicks are useful to hold the wrap together.
Slice at angles or eat a whole one by yourself.

No comments: