These wraps are based on the recipe Mediterranean Dolmas by Ani Phyo in her book Ani’s Raw Food Kitchen . If you read the ingredients and dismiss this as something that you won’t like, let me tell you that I don’t like any of the ingredients on their own. I’m surprised I even tried this recipe. To me, raisins are to sweet, collard greens too bitter, and pine nuts and dill too strong. Somehow, though, when they are all put together, I LOVE the combination. They are also quick and easy to make, which is always a plus.

I never measure the amount of ingredients I put in this, but I’ll give you approximations and you can play around with it.

First, chop 1/4 fresh dill.

Next, mix 1/3 cup raisins, 1/3 cup pine nuts, the fresh dill, and a pinch of sea salt together in a bowl. (The original recipe calls for adding 1/2 cup diced sun-dried tomatoes, but I never do that.)

Mix together.

Add 2 Tbsp. olive oil.

Mix together.

Rinse and dry your humongous collard green leaf. The bigger the leaf, the easier it will be to make the wraps later.

Cut along the spine to get two halves of the leaf.

Cut the halves in half again…to get quarters. These will become your wraps.

Spoon some of the mixture onto the collard leaf.

Roll up the collard leaf. This can be kind of tricky, and the filling often falls out. But it’s not that hard, and I’m sure you can do it.

These can be a little messy to eat, so don’t be surprised if some of the filling falls out when you take a bite. They’re not the daintiest things to eat, but they taste so good and so good for you!

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