Not all warming winter foods have to be so… warm. The turmeric and winter veggies in this collard greens wrap by plant-based blogger and registered nurse, Celeste Wilson of The True Spoon, will stir your circulation and charm your socks off. We love a collard wrap for the bright punch of color and opportunity to skip bread altogether. These babies are filled with turmeric hummus (!), layers of fresh veggies, and healthy fats – need we say more? The little bundles of joy above are everything our bodies need to stay radiantly nourished all season…
Winter is a season for cozy nights at home and cooking with loved ones. I love to create winter recipes that are warming and comforting. This collard greens wrap recipe is the perfect plant-based meal: full of antioxidants and rich with spices to ignite inner warmth. This high-fiber, low-sugar recipe is also a wonderful post-holiday detox meal. Get creative with this recipe and feel free to add in any ingredients that bring you joy!
Winter Collard Greens Wrap
for the hummus:
1 can garbanzo beans
1 tsp olive oil
1 Tbsp turmeric
1 Tbsp lemon juice
2 Tbsp unsweetened almond milk
1/2 tsp salt
1/4 tsp black pepper
Remaining wrap ingredients:
8 large collard green leaves
1 portobello mushroom, sliced
2 Tbsp olive oil
salt to taste
1 red pepper
8 Swiss chard leaves
1 avocado, sliced
1/4 cup mint leaves
Add all turmeric hummus ingredients to a food processor and pulse until smooth. Set turmeric hummus aside.
Cut thick stem off of collard leaves.
Heat a teapot full of water on high until steaming.
Saturate each collard leaf with steam from the teapot until mildly softened; set aside.
Heat a cast-iron skillet to medium, add in olive oil, cook sliced portobello on each side for 5 minutes; set aside.
Turn your gas burner to medium, place red pepper directly on the flame, rotate every 3 minutes until the whole pepper is mildly charred. Slice pepper; set aside.
Start assembling your collard wraps by laying out two collard leaves, one on top of another, add two Swiss chard leaves on top of the collard leaves.
Spread turmeric hummus on one side of the vertical vein of the collard leaf, leaving about 3” of leaf left on either side.
Add two pieces of portobello, two pieces of red pepper, two slices of avocado, and top with mint leaves.
Roll stuffed side over, tuck in sides of the collard leaf, and continue to roll until you have created your warming collard wrap. Slice if desired.