Overall result was fantastic, even though I made many mistakes along the way and the recipe needs some polishing. First off, that 1-2 mins of boiling for the collard greens really needs to be 1-2 mins and no more, otherwise the leaves become too moisty and gluey, sticking together and breaking into pieces when trying to roll it up. So the less boiling, the better result, will try next time steaming rather. Also, dont cut them into halves when removing the veins as they will shrink in size during their encounter with the heat, thus becoming too small. Secondly, stick to macadamias no matter what. Tried substituting them with 1/2 cup walnuts and 1/2 cup almonds and it just didnt come out right, resulted in a sweet, sugary taste not matching up with the (otherwise also too sweet) roasted peppers. Other than these observations, I absolutely liked the recipe and the final taste, for next time I will try to refine the dip a lil’, add some creamy texture to the wrap’s inside+more microgeens/avocado and coconut aminos to the side as sauce. Preparations seemed to take an eternity but it was totatlly worth it.
