How to make collard wraps

Collard greens are the lost vegetable of my twenties.

How does one lose a vegetable?

Way before the fame of it’s trendy cousin kale, this leafy cruciferous was a staple green of the northern hemisphere. Where I was living.

Now before you ask I can’t for the life of me remember what I did with them in those days. It was the vegetarian-work-hard-play-hard-not-so-good-at-cooking era. I’m guessing they were thrown into endless stir-frys and beany stews.

Now thanks to a local grower we are reunited.

I’m excited for several reasons.

First they’re generous. Big broad leaves are perfect for wraps.

With a nice dip or spread in the fridge, grated carrot, steamed sweet potato and fresh herbs I’m good to for lunch.

They make a great alternative to bread.SAM_2174 (Small)

Second, collards are known for their antiinflammatory, cholesterol-lowering properties. They are high in fibre and are an excellent source of vit C, A, K, calcium and iron. And have good levels of protein, magnesium and omega-3 fats.

Next time you see them a the farmer’s market – grab them.

For easy rolling trim the lower portion of the spine off. Fill with your favourite fixings. And roll like a burrito.SAM_2176 (Small)

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