collard wraps

collard_leafWhat to do with fresh collard greens? Turns out they make a fantastic wrap material. As a bonus, this recipe fits the criteria for a range of diet-restricted guests: gluten-free, vegan, paleo, and organic (if you use organic ingredients).

I use fresh red cabbage, carrots, collard greens, jalapenos, and garlic from my garden — and the gardens of my community of local, organic farmers — supplemented by organic lemons, shredded unsweetened coconut, coconut oil, and Braggs’ Amino Acids.

collard_wrap_veggies

The recipe is simple: shred the red cabbage and julienne the carrots. Chop fresh garlic (early young garlic is best) and fresh jalapeno. Add to the carrot cabbage mix. Mix in a couple tablespoons of organic virgin coconut oil, shredded unsweetened coconut, the juice from one organic lemon, a couple tablespoons of Braggs’ Amino Acid (tamari, soy sauce, or salt to taste will work as well).

collard_wrap_mix

Cut the spine out of the collard leaf and split in two.

collard_leaf_split

Add the mixture to the middle of one side of the leaf and roll like you would a spring roll.

collard_wrap_start

Slice the roll at an angle for a nice presentation.

finished_collard_wraps

Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

7 + five =

Search

All posts

© 2018 Planet B Gardens
%d bloggers like this: