Rainbow Collard Green Wrap

Of his own choosing my husband requested a recipe with collard greens and portobello mushrooms this week- seriously! If you knew Mr. CN five years ago your eyes would be popping out of your head right now. This is the guy whose vegetable intake was basically limited to guacamole and a tomato pasta sauce when I met him. Now, after years of gentle nudging and a few fancy dinners to expand his culinary horizons, my husband pages through Eating Well magazine in a manner similar to which I delve into newly published nutrition studies. Oh how my dietitian heart sings!

The point of this post is not the fact that we enjoyed delicious Collards and Portobello Grilled Cheese Sandwiches, but rather that I have collard greens for days and created a delicious and refreshing lunch for myself this week.

Collard green wraps are a great low-carb lunch option and a cool answer your cooking woes during this oppressive NYC heat. The best part is their versatility. I chose to prepare mine in more of a Mediterranean style (still reeling about my recent travels to Spain I suppose), but you could roll up a Mexican or Asian variety by changing the fillings (corn/black bean/bell peppers or tofu/kimchi/scallions, respectively) and perhaps serving it with a spicy or soy-based sauce.

Now, if you’re looking at that thick stem running through the leafy green thinking, “this is WAY too much crunch and will taste like I’m eating a twig”, trust me when I say it’s delicious! I was rolling my wrap with a little trepidation, but within my first few bites I was glad I didn’t break down the integrity of the collard by cutting it out- keep those leaves intact!

Collards are a Southern staple that are ripe with good nutrition- some of the standout nutrients are vitamins A & K, folate, and calcium. Plus, you get so much bang for your buck- my massive bunch, which will easily feed me/us for 3-4 meals, only cost $1.50. When you get big nutrition for a low cost it’s a win-win!

Rainbow Collard Green Wrap- serves 1

Ingredients

  • 1 collard green leaf, washed and pat dry
  • 4 Tbsp hummus- I have found this Brooklyn-based company that I LOVE! Find it at Fairway.
  • 2 Honey and Ginger Love Beets, sliced
  • 3/4 bell pepper, sliced
  • sliced red onion
  • crumbled feta cheese

Directions

Layer

Roll- via a twitter video ’cause i’m new to this whole video thing :)

 

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