These Collard Green Wraps are great for the Lifestyle Level of the Cardio Endurance or Strength Training Program.
- 1 bunch collard greens
- 1 cup protein (ground meat, crumbled tempeh, French green lentils, or eggs)
- 1 cup cooked grain (brown rice, wild rice, kasha, or quinoa)
- sea salt and pepper, to taste
- ¼ cup chopped nuts or seeds (walnuts, almonds, or pumpkin seeds)
- 1 carrot, cut into matchsticks
- ½ red bell pepper, cut into matchsticks
- ¼ cup hummus
- Bring a pot of water to a boil and fill a large bowl with really cold water, adding ice if needed.
- Grab the bunch of leaves by the stems and stick them into the boiling water for 20-30 seconds, until bright green.
- Quickly remove collard greens and place them into the ice bath to stop the cooking, shake leaves off to dry and set aside.
- In a saute pan over medium heat, add protein and cook if needed. Mix in grains, salt, and pepper to taste.
- Turn off heat and stir in nuts or seeds, if using.
- Using one collard green leaf at a time, trim the leaf to remove stem and make as much of an oval as possible.
- In the center, one-fourth of the way up from the bottom, add protein, grain, and nut mix, along with carrots, red bell pepper, and hummus.
- Take the bottom of the leaf and fold it over the mixture. Fold in each side and roll like a burrito.
I find one thing clients really miss when making the transition to a whole foods based way of eating is wraps. They’re appealing because they’re portable and they don’t need utensils. They are also a great way to get a well-balanced meal all mixed together.
These collard green wraps satisfy that need, while also getting some extra greens.
For people who love recipes they can follow exactly, this might be a frustrating one to work with.
I kept it open-ended for a few reasons:
- It’s good to push yourself to focus on the technique (quick boil and cool – also known as blanch and shock) instead of the ingredients. It’ll make you a better cook because you may realize you can apply it to other things later on.
- This is an “everything but the kitchen sink” recipe. You can literally put anything in it. Want a mock-burrito? Go Mexican themed. Have some leftover fried rice? Repurpose it into a wrap. Use what you have!
To learn more about the technique of blanching and shocking, you can watch this video to see how it works.