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Collard Green Wraps, 3 Ways (recipe)

collard green sushi rolls copy

Collard greens are one of the healthiest foods you can put into your body, but cooked greens emit a sulfurous smell and taste that turns many people off who aren’t used to eating dark green vegetables. The solution? Rolling up raw collard green halves with a rich, moist, acne-friendly stuffing for a quick-to-make, easy-to-transport, fast-and-healthy snack. They are truly delicious this way.

The most important ingredient for a successfully tasty collard green wrap? Moisture! The recipes below use avocado, hummus, or olive oil to give a creamy consistency that works well against the crunchiness of the collard greens.

To assemble: Trim off and throw away the stem of a collard green to make a “V,” then cut the leaf in half. Place 1/2 – 3/4 cup of whatever you want to stuff your greens with in the middle of the leaf and roll up. You can bite into a long roll, cut it in half, or cut it into 1-inch portions (sushi style).

These are some make-ahead meal ideas straight from my lunchtime repertoire:


 

Collard Green Wraps With Sushi Filling
Print Recipe
These were spotted by POREspective client and Texas Monthly travel writer Jordan Breal at our local Whole Foods Market as a great way to enjoy sushi without the acne flare-ups caused by seaweed.
    Servings
    32 rolls
    Servings
    32 rolls
    Collard Green Wraps With Sushi Filling
    Print Recipe
    These were spotted by POREspective client and Texas Monthly travel writer Jordan Breal at our local Whole Foods Market as a great way to enjoy sushi without the acne flare-ups caused by seaweed.
      Servings
      32 rolls
      Servings
      32 rolls
      Ingredients
      Servings: rolls
      Instructions
      1. Spread 1/4 cup brown rice into the middle of one collard green leaf half.
      2. Top with 1 avocado slice, 2 Tb. carrot sticks, 2 Tb. cucumber sticks, and 1/4 cup of fish or mushrooms to each collard green half.
      3. Roll up collard green. Repeat with remaining 7 collard green halves.
      4. Cut each collard green roll into 1-inch sections (see instructions above).
      5. Mix wasabi into coconut aminos for dipping.
      Share this Recipe

       


       

      Collard Greens with Hummus, Quinoa, and Zucchini filling
      Print Recipe
      There’s something about the combination of creamy hummus and quinoa that just works.
        Servings
        8 servings
        Servings
        8 servings
        Collard Greens with Hummus, Quinoa, and Zucchini filling
        Print Recipe
        There’s something about the combination of creamy hummus and quinoa that just works.
          Servings
          8 servings
          Servings
          8 servings
          Ingredients
          Servings: servings
          Instructions
          1. Spread 1/4 cup hummus into the middle of one collard green leaf half.
          2. Top with 1/4 cup cooked quinoa and 1/4 cup zucchini sticks.
          3. Roll up collard green. Repeat with remaining 7 collard green halves.
          4. Cut each collard green roll in half (see instructions above).
          Share this Recipe

           


           

          Collard Green Wraps with Macadamia and Sun-Dried Tomato filling
          Print Recipe
          Kimberly Snyder’s book “The Beauty Detox Solution” is the first place I ever heard of a collard green roll and I credit her for making me a total convert. This is a great starter recipe, which is nice and moist from the olive oil in the jarred sun-dried tomatoes.
            Servings
            8 servings
            Servings
            8 servings
            Collard Green Wraps with Macadamia and Sun-Dried Tomato filling
            Print Recipe
            Kimberly Snyder’s book “The Beauty Detox Solution” is the first place I ever heard of a collard green roll and I credit her for making me a total convert. This is a great starter recipe, which is nice and moist from the olive oil in the jarred sun-dried tomatoes.
              Servings
              8 servings
              Servings
              8 servings
              Ingredients
              Servings: servings
              Instructions
              1. Drain the macadamia nuts. Place the soaked macadamia nuts, sun-dried tomatoes with oil, lemon juice, parsley, and sea salt in the food processor and blend until pureed.
              2. Spread 1/2 cup mixture into the middle of one collard green leaf. Top with sprouts.
              3. Roll up collard green. Repeat with remaining 7 collard green halves.
              4. Cut each collard green roll in half (see instructions above).
              Share this Recipe

               


              With these three no-cook meals in your arsenal, you should be able to get healthy greens in your diet most days of the week. Which one are you going to try first?

              Do you have any ideas of your own on great ways to use collard greens?

              Share them in the comments below!


              Alissa_Chasen_Clean_Eats

              Alissa
              Clean Eating for Clear Skin team


              Photo and adapted recipe credit: Jordan Breal, Sodium Girl, Kimberly Snyder