timer icon
1 • hour
food icon
4 • people
difficulty icon

Collard and Faro Wraps

5/5 (2)


  • tick2 cups Chantal Organics Chopped Tomatoes
  • tick 1/4 cup Chantal Organics Extra Virgin Olive Oil
  • tick 2 cloves garlic
  • tick Pinch of chilli flakes
  • tick 1 tsp coconut sugar
  • tick Salt and pepper to season
  • tick 200g faro
  • tick 12 large collard leaves
  • tick 1 onion
  • tick 1 carrot
  • tick 3 large portobello mushrooms
  • tick Chopped fresh herbs (we used mint, parsley and coriander)


  • Step 1.

    ​Sautee the garlic in half the olive oil on low heat until golden. Add the chilli flakes, chopped tomatoes and coconut sugar and simmer gently for 10 – 15 min. season with salt and let cool.

  • Step 2.

    Stir the farro into a saucepan of salted boiling water and simmer uncovered until tender (about 35 min). Drain and let cool.

  • Step 3.

    Meanwhile, remove the bottom end of the tough collard spine without losing the integrity of the leaf. Add the leaves to a pot of boiling salted water and cook until bright green and tender, about 2 minutes. Remove with tongs and transfer immediately to a bowl of ice water. Once cold, remove the leaves from the water, pat dry and reserve.

  • Step 4.

    Season the mushrooms with salt and pepper, place in a baking dish, drizzle with olive oil and roast them in the oven at 180C for 10 min. Set aside to cool, then dice.

  • Step 5.

    Dice the onion and carrot and sauté in the remaining olive oil for ten minutes until soft. Add the chopped mushrooms, the cooked farro and fresh herbs, combine and season with salt and pepper.

  • Step 6.

    Working with one collard leaf at a time, arrange 2 tablespoons of filling in the bottom third. Fold stem end over filling. Fold in the sides. Roll collard over to form a bundle, overlapping ends to seal. Transfer, seam side down to a baking dish.

  • Step 7.

    Spread sauce evenly over stuffed collards. Cover with baking paper, then foil and bake until the collards are tender, about 20 – 25 min at 180 degrees Celsius. Serve immediately.

Chantal Organics Products used

Chopped Tomatoes
Extra Virgin Olive Oil

Other recipes you may like

Carrot, Thyme and Butter Bean Tart
A moreish flaky puff pastry tart filled with a butter bean purée and topped with roasted baby carrots, red onion, garlic, and thyme. Top it off with hemp seeds and a sprinkle of fresh thyme. 
Mediterranean Lentil Salad
This delicious dish features a mix of summer’s most popular veggies, which are roasted to perfection. The lentils add a plant-based protein, and the feta adds a deliciously creamy contrast. 
Watermelon & Feta Salad with Chickpeas and Candied Walnuts
Fresh watermelon tossed with feta, avocado, rocket, cucumber, red onion, and spiced chickpeas. Garnished with candied walnuts for a delightful crunch. This refreshing salad is suitable for any summer get-together. 
Spiced Veggie-loaded Fritters
Crispy rainbow, vegetable-loaded fritters packed full of flavourful spices. These delicious morsels are a scrumptious spring snack or meal, inspired by Indian pakora vegetable fritters. Serve with our tomato sauce and a fresh side salad. 
Bolognese Chilli
Speedy Bolognese chilli is a budget friendly recipe that’s suitable for the whole family. Inspired by chilli con carne, this mixed bean, garlic, and corn mix features Bolognese pasta sauce for a tasty twist. Topped with sour cream, cheese, chilli, and coriander. 
Arrabbiata Pasta Bake
A comforting family favourite made with budget-friendly ingredients and a deliciously spicy Italian tomato-based sauce. This arrabbiata pasta bake is quick and easy to throw together, making it a perfect weekday dinner.