I received numerous questions to the tune of “Aren’t they too tough to eat raw?” Though I can’t speak for all collard greens, since this was only my second time consuming them and a first for having them raw, I couldn’t have asked for a more wrap-worthy green. I confess, they aren’t as tasty as tortillas, but I think the health value factors in to make them a worthwhile alternative, plus they are naturally free from all food allergens … unless of course you are allergic to collard greens.
The collards from my local CSA were perfectly flat and pliable, and easier to tear into than your average sheet of nori (the seaweed used for sushi rolls). Since they were so forgiving, cutting out the stem took mere seconds and I was able to wrap the leaves as tightly or loosely as I liked.
I have since tried these greens one more time in the cooked format, and I have to admit, for once I prefer raw. Collard greens seem milder in taste when raw, and by using some flavorful ingredients (such as the hummus) their bitterness is kept in check. See the full Recipe for Collard Green Hummus Wraps on One Frugal Foodie.