Fresh collard greens filled with a vibrant mix of rice, quinoa, veggies, and legumes, all wrapped up and drizzled with zesty ginger sauce. A refreshing and hearty plant-based delight!
Hey there, fellow food lovers! You know those days when you come back from the market with an armful of something because, well, they looked fresh and too good to pass up? That was me with a mountain of collard greens. I mean, they were fresh, leafy, and just screamed ‘healthy’! But then, the million-dollar question – what to make out of those collard greens?
The idea of collard wraps popped into my head. Think about it – a fresh, crunchy leaf filled with a medley of rice, quinoa, colorful veggie strips, and a hearty mix of legumes like lentils, beans, and chickpeas. Add a bit of tang with some sauerkraut and pickles, and you’ve got a mouthful of deliciousness. But it gets better! Drizzle (or, in my case, pour) some zesty ginger sauce, and there you have it: a perfect, plant-based meal that’s both filling and packed with flavors. The best part? You can play around with the fillings. Use what’s in season or what’s left in the fridge. These wraps are versatile like that!
So, if you’ve been wondering about a new way to enjoy those greens or simply want a fresh take on a wrap, give these collard wraps a shot! Trust me; every bite is a delightful surprise!
- Collard greens leaves
- Grains rice, quinoa
- Various vegetables cut into strips
- Legumes lentils, beans, chickpeas
- Sauerkraut, pickles
- Rinse the collard greens. Let them dry.
- Shave the stems off. This will make it much easier to fold.
- Place the collard greens onto a flat surface
- Spread the hummus, and add the fillings on the side closer to the stem.
- Wrap it up.
- Serve with ginger sauce.