Collard Green Wraps
photo by Chef Joey Z.
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
3-5
ingredients
-
Nutty Filling
- 1⁄2 cup hazelnuts (soaked)
- 1⁄2 cup sunflower seeds (soaked)
- 1⁄2 cup almonds (soaked)
- 2 celery ribs (chopped)
- 1⁄2 cup water
- 1 tablespoon olive oil
- 1 tablespoon agave nectar
- 3 tablespoons lemon juice
- salt
-
Wrap
- 5 green onions
- 5 collard greens
directions
- Process everything but the green onions in the food processor.
- Spoon 2-3 tablespoons of the nutty filling into each collard leaf. Tie with your green onion to keep them from falling apart.
- Garnish with your tomatoes if using and top with the dressing if you use that. I think it really adds.
- Bon Appetit!
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I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent.
In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico.
I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music.
My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free!
We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert.
I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not.
Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)