Collard GreensCollard greens or cabbage leaves are awesome substitutes for tortilla wraps and bread.  Enjoy!


2 bunches collard greens
1/3 cup orange juice
3 tablespoons tahini
1 clove garlic, minced
2 cups cooked brown rice
1 (15-ounce) can no-salt-added aduki beans, rinsed and drained
1 red bell pepper, finely chopped
1 cucumber, finely chopped
2 teaspoons toasted sesame seeds


Bring a large pot of water to a boil.  Remove and discard thick stems from collard greens and place leaves in boiling water. Cook 3 minutes or until just tender.  Gently remove leaves from water and drain in a colander.  Carefully transfer 12 largest leaves to a baking sheet lined with paper towels. Chop remaining leaves and squeeze to drain excess liquid (you should have about 1 cup chopped leaves).

Collard Green WrapsIn a large bowl, whisk together orange juice, tahini and garlic.  Add chopped collards, rice, beans, bell pepper and sesame seeds.  You will have about 4 cups mixture.  Arrange a reserved collard leaf on your work surface and top with 1/3 cup rice filling.  Roll up, starting with the large end of the leaf and rolling it over the filling, tucking in the ends, like a burrito.  Repeat w ith remaining leaves and filling and serve.


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