Collard Wraps with Orange Ginger Dressing

By Jen Paleracio | June 6, 2018

One of my favorite greens is collard greens. It is grown in the Southern US and it has dark-colored and edible leaves. Collard greens belong to the “cruciferous vegetables”. It detoxifies the body and high in antioxidants also reduce inflammation. The study shows it has a natural cancer fighter and preventer, it’s rich in glucosinolates – a large group of sulfur-containing compounds. These natural chemicals are known to break down during digestion process into biologically active compounds that prevent the growth of cancer cells – source: Dr. Axe

 

So why not eat more Collard Greens!

 

Recipe for the stir-fry veggies

 

   

 

 

Jen Paleracio
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Ingredients
  

  • 1 cup string beans, slice into small pieces
  • 1/2 cup carrots, finely chopped
  • 1/2 cup cauliflower, cut into small florets
  • 1/2 cup cabbage, shredded
  • 2 stalks celery, sliced
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon sesame oil
  • 2 tablespoons olive oil
  • salt and pepper to taste

Instructions
 

  • Heat a pan with oil, saute garlic and onion until onion is translucent or soft. Add carrots and celery, stir to mix well. Add the cauliflower, string beans, and cabbage, stir to combine. Season with sesame oil, salt, and pepper, stirring frequently cook all veggies until tender but still crunchy (do not overcook). Remove from the heat and set aside.

Recipe for the Orange Ginger Dressing:

 

 

  

 

Jen Paleracio
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Ingredients
  

  • 1 juice of a Naval orange
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons maple syrup
  • 1 garlic clove
  • 1 inch-sized ginger or 1 teaspoon grated, peeled
  • 2 tablespoons tahini
  • 2 teaspoon rice vinegar
  • salt and pepper to taste

Instructions
 

  • Place all ingredients in a food processor, process until smooth. Note: this recipe has a thinner consistency. 
    Sprinkle toasted sesame seeds if desired.

How to roll and wrap a collard green:

 

 

  • Wash, dry, and trim the collard green. Taper and trim down the back rib of each leaf so it’s easier to fold and become more pliable. Fill the leaf with stir-fry veggies, add brown rice if you like.

 

 

   

 

  • Fold and roll the leaf, stop halfway and start tucking the two sides.

 

  

 

  • Secure the two ends, and roll like a burrito. You can also blanch the collard leaves before stuffing them with your veggie fillings if you don’t want to eat it raw. I prefer raw.

 

 

 

 

 

 

 

Dinner Made Simple

 

 

 

 

 

 

 

 

Posted in Mains, Recipes