Vegan I Gluten Free
Time: 25 minutes
4 large collard leaves
2 carrots, grated
1 avocado, sliced
1/2 small red cabbage, thinly sliced
1/2 cup hummus
1 cucumber, thinly sliced
3 scallions, chopped
Salt and pepper to taste
Bring a large pot of water to boiling. Holding the stem of the collard, one at a time submerge the leaf into the water for about 15-20 seconds, until bright green and pliable. Remove and pat dry, laying horizontal on a cutting board.
Using a small knife, remove part of the thick stem by slicing at a slight diagonal along the thick part. Completely remove the excess, past the leaf.
Fill the center of the leaf with your favorite toppings.
To fold, turn the top and bottom in towards the center. Then roll the left side over the filling and continue to roll it tight to the edge. Cut along the center seam to divide in half.
Health tip: Collards are dark leafy greens that are packed full of fiber and powerful antioxidants, vitamins and minerals. Its high levels of vitamin K help build strong bones and fight osteoporosis and levels of vitamin A and C promote healthy skin and hair.