This flexible meal features hummus, carrots, and avocado rolled in collard greens.
- 5-6 collard green leaves
- 1 lemon, cut into wedges and divided
- 1 teaspoon ground sumac
- 1 cup of homemade or store-bought hummus
- 1 cup alfafa sprouts
- 2 carrots, peeled and julienned
- 2-4 stems of mint
- 2-4 stems of Italian parsley
- 1 avocado, halved and sliced
- Since the leaves are pretty large, a very wide saucepan is ideal. If you don’t have it, feel free to use a large pot. Fill the saucepan or pot, set over high heat, with about three-inches of water. Add a few pinches of salt and a squeeze of lemon (from 1 wedge) to the water. When the water reaches a simmer, turn the heat down to medium. Add the collard green leaves, one at a time, for about 30 to 40 seconds each. They’ll change color starting at dark green to a brightly-hued kelly green. Remove the leaves from the water and set aside on paper towels to cool. Continue with the collard green leaves until you’ve worked your way through all of them.
- While the leaves cool, get all your ingredients set up. I mixed in about a teaspoon of ground sumac into the hummus because I love the added flavor. This is optional! Place a heaping tablespoon of hummus toward of the top of the collard green leaf. Top with a small handful of sprouts, a few carrots, a mint leaf, a few leaves of parsley and a couple slices of avocado. There’s no wrong way to do this! Roll the wrap like you would a burrito: tucking in the sides as you roll. Slice it half and set aside. Continue the stuffing and rolling until you’ve worked your way through all of the collard green leaves.
Yield: 2-3 servings