Make these wraps ahead of time for a nutritious lunch or light dinner.

By / Photography By Amy Robb | May 11, 2017

Instructions

Prep the Collard Greens: Cut the stem off and trim the spine of the collard green down the middle of the leaf so that the spine is flat with the rest of the collard green. Place the leaves one at a time in simmering water in a shallow pan for approximately 30 seconds. The leaves tend to float, so you might need to use a pair of tongs to weigh them down. Place each of the leaves into an ice bath and submerge for at least 10 seconds, then dry with paper towels.

For Black Bean Walnut Cakes: Pulse onion, garlic and walnuts in food processor until finely minced. Add beans, chilled grits, salt and cumin and pulse gently until coarse "dough" develops. Liberally coat 12 muffin tins with oil. Press a small amount of dough into bottom of muffin tin (only ½-inch thick) and brush tops with oil. Bake at 350°F for 25 to 30 minutes or until cakes fall easily from pan.

For Roasted Vegetables: Pre-heat the oven to 375°F. In a large bowl, toss the vegetables with olive oil, salt and pepper. Spread the vegetables out in a single layer on a baking sheet. Roast until edges start to brown and vegetables are tender, approximately 30 to 40 minutes.

To Assemble Wraps: Place collard leaf on cutting board, layer 2 black bean walnut cakes and 2 scoops of roasted vegetables on top. Roll into burrito shape and cut in half.

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Ingredients

  • 6 collard leaves
Black Bean Walnut Cakes
  • 1/2 medium onion
  • 1 clove garlic
  • 3/4 cup walnuts
  • 1½ cups cooked black beans, well-drained*
  • 1/2 cup cooked grits, chilled
  • 1 teaspoon salt
  • 1 teaspoon cumin
Roasted Vegetables
  • 2 large shallots, cut into ½-inch wedges
  • 3 medium beets, peeled and cut into ½-inch pieces
  • 2 medium carrots, peeled and cut on the bias into ½-inch pieces
  • 1 small head broccoli, cut into small florets
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper, as need
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