To be honest, collard greens were not on my radar until recently. I’ve always associated them with Southern cooking and used kale as my “go-to” green for the most part.
But nothing makes a better wrap than collards. I love these because you get the convenience of a wrap without all the carbs, preservatives, and empty calories. If avoiding gluten, these are a great replacement for any bread.
Collard greens are in the Brassica family along with mustard greens, kale, and brussels sprouts and can be used in many of the same ways. They are high in fiber, rich in omega 3’s and antioxidants. They have been shown to support detoxification pathways in our bodies due to their glucosinolate properties and sulphur containing nutrients. Interesting to note, steamed collard greens have a unique cholesterol-lowering ability because they bind with bile acids, making them easily excreted from our bodies.
This is an easy throw-together lunch. I keep pre-chopped veggies in my fridge like red cabbage and radish (currently) for quick additions to any meal. Add your hummus, veggies, avocado and roll it up like you would a burrito. Collards will need to be steamed first to soften them up. Here’s a little video on how to roll up your collard wrap.
- 1 large collard green leaf, back of the stem thinned (to avoid breakage when rolling)
- 1/3 cup chopped veggies of choice (I like radish and purple cabbage)
- handful of pea shoots
- 2 tbsp julienned carrots
- 2 tbsp hummus
- couple slices of cucumber
- 1/4 avocado slices
- 1 tbsp of toasted almonds
- Bring a large pot of water to boil
- Steam collard greens for 3 min or until bright green
- Allow to cool
- Finely chop raw vegetables
- Spread hummus in center line of collard
- Add avocado
- Add vegetables and almonds
- Fold as you would a burrito
- This wrap works well with raw and crunchy vegetables, but can be made savory if you added roasted sweet potato and sautéed greens and onions for example. Feel free to add other condiments such as siracha or spicy mayo for a richer flavor.