Introducing Stir the Pot

WRAPS
COLLARD
leaves
Collard
Hummus
Pesto Parsley
Pepper Dip
Red
spears, roasted or raw
asparagus
red pepper, zucchini, raddish,
cucumber,
cabbage, carrots, peeled and sliced
red
short thin strips
into
sliced thin or in chunks
Avocado,
vegetables , such as
Pan-roasted
hearts, red peppers, red onions,
artichoke
leaves usually have a very thick
Collard
that can make them difficult to wrap
stem
bite into, so I like to lay them flat on a
and
board and use a sharp knife to
cutting
you can simply cut out the
Alternatively,
and make smaller wraps using each
stem
the stem has been shaved down, fill
Once
center of the collard leaf with your
the
spreads, like the hummus and
favorite
I Be generous with the spread,
pesto.
it will help hold all of the veggies
because
place when you wrap it up. Arrange the
in
and roasted veggies into the
sliced
then gently roll one side of the
center,
leaf over the filling, rolling it up to
collard
other side just like a burrito. Slice in
the
tomatoes, etc.
.
WE HELP
YOU GET
WHAT
YOU NEED
IN LIFE.
half of the collard leaf.
slice/shave off the excess stem.
half, if desired, and indulge!
by Nadine Nelson of Global Local