If there were an award for the most underrated leafy green, it would definitely go to collard greens. Sure…kale is sexy (thanks to Beyonce), spinach makes you strong (according to popeye), arugula is spicy and has a cool nickname (rocket lettuce). But can you stuff any of those with piles of other veggies, and wrap them into a handheld meal? I think not. But in my Collard Wraps with Spicy Almond Butter Sauce you’ll see how easy it is! Collard greens, however, are super versatile, delicious, and often passed up in the produce section. Did I also mention how inexpensive they are? Definitely give them another look if you’ve never experimented with them before, you won’t be disappointed!
Collard Wraps with Spicy Almond Butter Sauce
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Serves: 2 servings
Ingredients
- 1 tbsp coconut oil
- 1/2 lb lean ground turkey
- 2 cloves of garlic, minced
- 1 tsp fresh ginger, minced
- 2 scallions, thinly sliced
- 1/4 cup low sodium soy sauce
- 2 tsp sesame oil
- 4 large collard leaves, washed and dried
- 1 ripe avocado, mashed
- 1 bell pepper, sliced in thin strips
- 2 carrots, sliced in thin strips
- 1/4 cup creamy almond butter
- 1-2 tsp Sriracha (depending on how spicy you like things)
- 3 tbsp water (you may need more or less depending on your almond butter consistency)
- 1 tbsp low sodium soy sauce
Instructions
- In a medium skillet, melt coconut oil over medium heat and brown ground turkey. Add garlic, ginger, and scallions, and sauté until fragrant and translucent, 3-4 minutes. Add soy sauce and sesame oil and continue cooking another 2-3 minutes to absorb liquid. Remove from heat and set aside.
- Lay 1 collard green on your work surface and trim off any hard stem if need be. Start making your wrap by smearing 1/4th of your mashed avocado onto the center of the leaf. Next, pile on 1/4th of your ground turkey mixture and 1/4th of your bell peppers and carrots.
- Tuck in the top and bottom of the collard leaf, and roll up the sides like your making a burrito. Repeat for all four wraps.
- To make the sauce, stir together almond butter, Sriracha, and soy sauce. Drizzle in water 1 tbsp at a time, until creamy consistency is achieved.
- Dip your wraps in the sauce and enjoy!
