Looking for a creative alternative to your standard wheat or corn tortilla for your wraps and rolls? Collard greens are an excellent, unusual, and delicious option. It makes a grain-free wrap and is a fun way to sneak more vegetables into your dinner.
Collards have nice, big, sturdy leaves that are ideal for using as wraps and in rolls. You’ll need to de-stem them and steam them very briefly to soften them up, but it’s a quick and easy process.
Here’s a video tutorial demonstrating the technique. All you need are some healthy collard greens, a knife and cutting board, and a steamer. You can use this technique for any type of filling. I’ve included a recipe below for some Mexican ground beef that’s particularly nice.
Mexican Ground Beef Filling
Ingredients:
2 tsp ghee
1 lb grass fed ground beef
1 onion, diced
2 garlic cloves, minced
1 cup sliced mushrooms
1 green bell pepper (other color is fine), diced
2 cups packed kale, stemmed and chopped thinly
1 tbsp oregano
1 tsp chili powder (use preferred variety; chipotle chili powder adds a nice smoky flavor to the dish)
1 tsp paprika
1/2 tsp cumin
1/8-1/4 tsp cayenne (amount depends on how spicy you want it) salt and ground pepper to taste
2 big bunches collard greens – the larger the leaves, the better
2. Using the same pan (no need to clean), add the ground beef, oregano, chili powder, paprika, cumin, stirring occasionally until cooked through. Season with salt, ground pepper and cayenne to taste.
3. Stem and steam the collard green leaves, and create wraps with the filling using the technique demonstrated in the video.
About the Author:
Margaret Floyd is a Nutritional Therapy Practitioner based in Los Angeles, CA. She works with clients all over North America to resolve health issues through changes to diet and lifestyle. She recently authored the book Eat Naked: Unprocessed, Unpolluted, and Undressed Eating for a Healthier, Sexier You – an excellent introduction to eating real food that includes transition strategies, shopping and cooking tips, and over 40 gluten-free recipes. She currently blogs at www.eatnakednow.com.
