Collard greens are packed with beneficial nutrition, but ideas on what to do with them are lacking! Have no fear; Primal Peak is here to help.
Collards are a staple in many southern dishes. Traditionally, they are braised and paired with ham hocks. But the mild, smoky flavor of collard greens lends to many primal eating possibilities, including this WRAP recipe with a tasty sun sauce dip!
Did you know that the phytonutrients in collards help to detox, decrease inflammation and lower cancer risk? Collards are high in antioxidants, vitamin K, vitamin C, B vitamins, and calcium. They are also a great source of fiber. Just be sure to avoid overcooking them as this can lead to the sulfur smell associated with most cruciferous veggies.
I love this recipe because the collards hold up so well when wrapping and the variety of overall colors in this dish reassure me that my family and I are getting great nutrients. You can also be creative with your own fillings in these low carb, real food wraps.
They’re also one of my favorite high fiber foods for kids. Getting enough fiber into their diets can be a challenge, but kids love these flavorful wraps!
Collard wraps are a great way to use up leftover veggies and cooked meats from the fridge and they pull together very quickly for lunch or dinner on a busy day. The best part is that my primal kids love them – I’m sure the sweet, asian inspired “sun sauce” is partly responsible. What kid doesn’t love a good dipping sauce?
Get your collards on and try this recipe! We would love to hear what you think.Print
- 6 large collard leaves
- 2 cooked chicken breasts, or 4 thighs, sliced
- 1 roasted red pepper, thinly sliced
- 1 large carrot, thinly sliced
- 1/4 purple cabbage, thinly sliced
- 6 green onions, green tops only
- 1/3 cup unsweetened sunflower seed butter
- 2 tbsp. coconut aminos
- 2 tbsp. raw honey
- Juice from 1/2 a lemon
- 1 tsp. ground ginger
- Cut the stems off the collard leaves. Lay the leaves down with the thick rib facing up. Carefully run a paring knife parallel to the leaf to remove the top of the thick rib without cutting the leaf.
- Bring a large pot of water to a boil. Add the leaves to the pot and submerge for 1 minute. Using tongs, carefully remove the leaves and dunk them into a large bowl of ice water for 1 minute. Remove from water and pat dry.
- In a medium bowl, whisk together sun-butter, coconut aminos, honey, lemon juice and ginger.
- Scoop 1 tbsp. of sun sauce and spread cross-wise on the lower section of a leaf. Add about 1/6th of the chicken, peppers, carrots, cabbage and onions to the bottom center of the leaf. Roll the bottom of the leaf over the filling, tuck in the sides and continue rolling until closed (like a burrito).
- Repeat with the remaining collard leaves and filling.
Once the leaves are patted dry, they will keep in a plastic bag (if laid flat) for leftover wraps as well.