After a weekend at Dr. Caldwell Esselstyn's Farm in Catskill, New York, everyone left there knowing what to do with just about every green.
Courtesy of the Esselstyn matriarch, Ann, here's a recipe for quick, easy, healthful and wonderfully delicious Collard Green Wraps. I hope you enjoy them as much as we did (well, "are" -- I'm still picking).
Ingredients
Bunch of collard greens
8 oz. mushrooms, diced
Various vegetables shredded (we used broccoli, red cabbage, cauliflower and carrots)
15 ounce can of black beans, drained
2-3 cups of short grain brown rice
Hummus (about 8 ounces)
Avocado, diced (if you're plant-perfect, omit #lowfat)
Procedure
Cook the brown rice according to package directions. When it's done, mix in the drained beans.
Gently break off the collard greens. Choose the nicest and wash each individually, placing carefully on paper towels. Remove the thick stem at the point where the leaf begins.
Heat a large saute pan on medium heat until nice and hot. One at a time, heat the greens -- about 10 seconds on each side. (Hint: I placed a collard green in the pan and then put our tea kettle on top of it; flipped and did the same. This step will wilt the greens a bit, which will allow you to roll them like little burritos.)
When all the greens have been heated, you can start stuffing.
Lay a collard green on a flat surface. Down the center spine, add two tablespoons of hummus, followed by a spoonful of the rice and bean mixture. Sprinkle mushrooms, vegetables and a few dices of avocado. Roll. For a quick tutorial on how to roll it poifectly, click here.
Bake rolled wraps on a parchment-lined cookie sheet at 350 degrees for about 10 minutes.
