Summer Savory Recipes: Collard Green Wraps!
This week I'm giving my body a chance to reset and upping my health-game. In the process I wanted to share a new favorite recipe with you. My oh-so-delicious collard green wraps. I share this treat with Tiombe last week who promised you the recipe so here it is. But first...
Here's why I love collard greens:
- They're iron packed, calcium rich, filled with folate, vitamin K & vitamin A
- If they are properly stored, collard greens last for weeks in the refrigerator
- Keto and Paleo friendly
- Truly a carb friendly wrap... nothing else even compares
- Bonus they're super sturdy... they don't fall a part or rip when filled
And now let's get into it, shall we?
- 6 - 8 big fresh collard greens leaves
- 1-2 carrots, julienned
- 1-2 bell peppers, julienned (orange and yellow are my fav)
- 1 roasted red pepper
- 1 cup cauliflower rice (with turmeric, cumin)*
- 1/2 cup shaved brussel sprouts**
- Roasted sweet potato (sliced)***
- Hummus or my favorite, our TRUFF Mayo (or Spicy Mayo for those who want to kick it up a notch)
- Depending on how large the collard green you can either cut the stem out completely or shave it down using a pairing knife. This will keep the collard leaf from breaking the when you roll it. Plus, the stems are tough to chew.
- Blanch the collard greens in hot water for 15 seconds. I usually do 1-2 collard greens at a time. Pull them out of the hot water and place in cold water to cool down. Lay on a paper towel or pat to dry.
- Spread hummus or TRUFF mayo on the collard green and fill with ingredients from above (or others of your choosing) and enjoy this super heart healthy, delicious, meal.
P.S. I also love pairing this wrap with the Manchego Wine Chips... the Asiago are a second favorite. I made these wraps to take to a recent dinner date at the lake in Columbia and found that our reusable, super-stylish melamine "ant paper plates were the perfect accoutrements for the evening.
How to Make the best Cauliflower Rice*
I use a cast iron skillet to roast the cauliflower with olive oil salt and pepper. Roast to taste, I like mine a bit crispy around the edges. Therefore I roast at 375 degrees for about 30 mins, flipping/mixing about halfway through.
Roasted Brussel Sprout Delight**
Again the cast iron skillet is king... roast the Brussel sprouts with olive oil salt and pepper. Roast to taste. I roast mine at 375 degrees for about 25 mins, flipping/mixing about half way through. Feel free to drizzle Balsamic vinegar to kick the taste up a notch. I add mine toward the end just about 5 minutes before they come out of the oven.
Roasted Sweet Potato***
Preheat the oven to 400 degrees. Wash and slice your sweet potato.Line a cookie or baking sheet with foil. Brush the potatoes completely in olive oil, sprinkle with salt, pepper, cinnamon, and nutmeg. Sprinkle lightly with finely chopped fresh rosemary. Bake for 40-45 minutes, or until potatoes are tender, flipping halfway. Again the cast iron skillet is the real coup de grace here, but if you do not have one a regular baking sheet will do.