I’ve been trying to make some changes in regards to what I eat this summer. As more and more amazing fruits and vegetables are available and super fresh, I am trying to consume fewer processed foods. While I do that, I am also trying to cut back on some processed grains, easing up on my intake of wheat and rice products. I feel better, have more energy and feel good about what I am eating. No worries, I still indulge a bit. Just making sure that what I put in my body is quality.
A recent vegetable share included these massive collard greens. I’ve never cooked with collard greens before. Many of the recipes I saw online and heard about from friends was all about simple sautes. I knew that I wanted to do something different with these wonderful greens, but wasn’t quite sure what.
As I glanced at these ginormous leaves, I thought about using it as a wrap of sorts. Why not use it in place of a tortilla.
I quickly gathered up a few veggies, along with a can of black beans, and sautéed them up in a pan along with some spices.
While the veggies were sautéing, I washed, trimmed and steamed the collard green leaves.
I let the leaves cool for a couple minutes and then I laid them on a cutting board, added some of the bean mixture, and wrapped the leaves up like a burritos.
It worked out perfectly. Will definitely be making these again.
- Collard Green Leaves (1 per burrito)
- 1 tbsp. olive oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 red pepper, chopped
- 8 oz. mushrooms, chopped
- 1 can black beans, rinsed and drained
- 2 plum tomatoes, chopped
- 2 tsp. cumin
- 2 tsp. salt
- 2 tsp. pepper
- 2 tsp. chili powder
- 1 tsp. red pepper flakes (optional)
- Wash and trim the stems off of the collard green leaves.
- Bring some salted water to a boil in a small saucepan and add the washed and trimmed leaves to the pot. Steam the leaves for just a few minutes.
- Heat up the olive oil in a large saute pan.
- Add the onions and garlic and saute for a few minutes.
- Add the rest of the ingredients and cook another 5-7 minutes. The veggies should be soft.
- Lay a collard green leaf on a flat surface.
- Place around three tablespoons of filling in the center of a leaf.
- Wrap the collard green around the filling, like a burrito. Folding the sides in first and then rolling up.
- Serve with a salad.
- Enjoy!
About Hindy Garfinkel
Love the collards! They are underappriciatred!
This looks like a nice way to lighten up a heavy meal!
What a great way to use collards. My husband grew up in Tennessee so I usually make collards for him in the typical southern style (made kosher of course, no ham hock for us), but this sounds like such a great healthy alternative!
Great idea! Never thought about using collards for a wrap!
I love collard greens and have yet to try a wrap or burrito with it. It’s definitely on the list now!
So light and healthy, I love it
I’ve never worked with collards, and I only ever seen them on cooking shows as sauteed. so this is a real surprise!
I never know what to do with collards, I love this idea, truly. I can’t wait to go get some now.
what a great idea! i’ve been making lettuce wraps, but these take that to the next level!
what a wonderful and healthy idea!