Collard Green Wraps: 15 minutes (makes 6 servings)

I really enjoy including lots of color when I make meals. It makes a huge difference in its appearance and to some degree its taste. This recipe has vibrant colors which shows how much health benefits it brings.

The vibrant collard leaves provide a fantastic nutritional boost. As a leafy green, they are high in Vitamin K. They are also a great source of dietary fiber, promoting healthy digestion and helping you feel full and satisfied. Collards can be intimidating, but are a healthy option compared to other leafy greens. Be sure to wash them thoroughly as they often have sand and dirt stuck on the leaves. You can easily cut and peel the leaf away from the thick stem.

The dark, rich walnut filling in this recipe is a nutritional powerhouse. Walnuts are one of the best plant-based sources of omega-3 fatty acids, which are known to support heart and brain health. They are also packed with antioxidants, which help combat inflammation and protect your body’s cells from damage. You can blend them in batches if you don’t have a food processor.

You can choose any salsa you like. The more color the better! I like salsa with other fruits mixed in, like pinapple or mango. This adds a slight sweetness and acid that ties all the flavors together. You can use a traditional mix or make a pico de gallo.

Ingredients:

• 2 cups walnuts
• 1 tablespoon ground cumin
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons ground coriander
• Pinch of cayenne pepper
• 2 tablespoons low-sodium tamari or low sodium soy sauce
• 6 large collard green leaves, stems removed and 2 inches trimmed from bottom of leaf
• Salsa of your choice

Instructions:

1. Blend the Nuts: Process walnuts in bowl of food processor until coarsely ground. You can use a blender if you don’t have a food processor, but do it in small batches. Combine walnuts in medium bowl with cumin, coriander, chili powder, and cayenne. Stir in the tamari; set aside.
2. Fill and Wrap: Place trimmed collard leaf, dark side facing down, on cutting board. Spoon 1/4 to 1/2 cup walnut mixture in middle of leaf; top with 1 tablespoon salsa. Roll the leaf, folding one long side of leaf over filling toward center. Fold short ends over filling, then remaining long side of leaf. Place filled leaf, cut sides down, on cutting board; slice diagonally into two pieces. Repeat process with remaining leaves and filling.
3. Enjoy: Serve with additional salsa, if desired.