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The Cleanse Chronicles: Collard Greens to the Rescue!

How to make wraps without the wrap using collard greens, millet and smoked tofu, by ethicalDeal guest blogger Jenn Chic

Dark Vitamin-Rich Greens(photo by Jenn Chic)

While on the Wild Rose Cleanse, I do experience some serious cravings. In the first few days bread and bread products were number one. Aside from the habit of having bread often, they are also a very convenient way to pull together a meal very quickly – think sandwiches, pizza, burritos and wraps.

While at the farmers market I saw these huge plate-sized collard greens and inspiration struck. I could steam them and use them as a wrap. They’re definitely sturdy enough for the job and packed with all kinds of goodness – I can’t really say the same for my old friend bread.

Collards are not only rich in calcium and potassium, they have all the right vitamins to make them super-powered anti-oxidants. Collard leaves fit perfectly in most bamboo steamers and only take a couple of minutes to steam. If over-cooked that’s when they begin to emit a sulfurous smell. Not so nice, so watch them carefully.

Like any wrap they can be filled with just about anything – scrambled eggs and salsa for breakfast or grains, tofu and veggies for dinner. That’s what I did.

 

Collard Wraps with Millet and Smoked Tofu

Ingredients:

4 – 6 large collard leaves, steamed

2 cups cooked millet

2 tablespoons nettle pesto

2 cups steamed veggies (carrots, broccoli, cauliflower, peas) cut small, seasoned with salt and pepper and olive oil or butter

1 cup smoked tofu, cut into ½” pieces, sauteed

Cashew cheese (optional)

Method:

To make the filling combine the cooked millet, while still warm, with the pesto and veggies. On each collard leaf place about a tablespoon of cashew cheese and ½ cup of filling. The amount of filling used will depend on the size of the leaf and your confidence rolling.

Fold the right side of the leaf into the center, over the filling, then the left side. Bring the bottom of the leaf over the filling and roll up. Serve on the plate seam side down.

Enjoy!

 

About the author:

After interning at Chez Panisse, Jenn Chic cooked up a new career for herself. Already a trained chef and photographer, she began to write about all things food related. She has a weekly column in WE (Westender) and has written for BC Living, Western Living, Condo & Vancouver Magazine online. Wherever she goes, the scent of fresh baking is close by. She owes much of her success to her mom and deeply values her advice – especially when it comes to chocolate. Her cooking blog is www.jennchiccooks.com and photo blog is www.jennchic.com (underconstruction).


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