Blanch the collard greens to keep the leaves from tearing or splitting. They will fold neatly around the ingredients without breaking.

Korean Steak Collard Wraps

Place beef in a resealable plastic bag set in a shallow bowl. Combine 1/4 cup vinegar, soy sauce, maple syrup, garlic, sesame oil, and black pepper. Pour over beef; seal bag. Marinate 30 minutes, turning bag occasionally.

Combine cucumber, remaining 1/4 cup vinegar, carrot, and crushed red pepper in a small bowl. Cover and refrigerate.

Soak collard greens in cool water to remove any grit; drain and rinse. Carefully trim about 2-inches of the thick middle stems off each leaf. Drop trimmed leaves, a few at a time, into a pot of lightly salted boiling water. After 30 seconds, transfer leaves to an ice-water bath. Cool 1 minute. Remove leaves and pat dry with paper towels.

Drain beef; discard marinade. Heat 1 tablespoon canola oil in a large skillet over medium-high heat. Add beef. Cook and stir for 2 to 3 minutes or until desired doneness. Remove from skillet. Add remaining 1 tablespoon canola oil to skillet. Stir-fry bell peppers and red onion 3 to 4 minutes or until crisp-tender. Return beef to skillet; heat mixture through.

Lay collard leaves, back sides up, on a work surface. Divide beef and pepper mixture evenly among the leaves, placing mixture on the bottom center of each leaf. Top with some of the cucumber mixture and herbs. To form each wrap, fold bottom edge of leaf over filling. Fold in both sides. Then, starting from the folded bottom edge, roll up leaf.