Collard green wraps with quinoa and lentils
Lightly steamed collard greens make an excellent wrap for a delightful, savory filling of your choice. Be sure not to overcook the collards, as they will be perfect after only 90 seconds to two minutes of steaming.
Timaree HagenburgerThe Nutrition Professor
Cosumnes River College, Sacramento
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1 bunch collard greens
Pepitas (pumpkin seeds)
Rinse collard greens under cool running water. Cut out stem or shave down 1/2 of the thickness of the stem with a knife or peeler so that each collard leaf will wrap well. Steam for about 2 minutes until bright green and tender. Let cool on a rack or plunge into a bowl of ice water and dry on rack.
Layer toppings on collard green: quinoa, lentils, cabbage, baby greens or chopped greens, salsa, cilantro and avocado, and squeeze on fresh lime juice. Add a few pumpkin seeds if you have them on hand. The tricky part will be rolling it, as I always tend to overfill my wraps. Even if it gets messy, it will still be delicious—but you may need a fork!
The Nutrition Professor's Shop Smart, Cook Smart, Eat Smart Tips:
- Size matters when you're choosing fresh collard greens. While large leaves make it easier to load up on the fillings, the smaller leaves are typically a bit milder in flavor, which is especially good for a collard-green newbie!
- Chop leftover collard stems and use in stir-fries, salads, etc.
- Any filling will work: black beans, brown rice, Mediterranean spread, roasted veggies, etc.