Every time i go to a grocery store or farmer’s market, i would buy cabbage or collard green without knowing how i’m going to prepare them. I like the fact they are nutritious but i struggle finding the best way to incorporate them in my diet. My go-to solution for this veggie is to steam and stuff it with whatever I have left in my fridge that needs to be used up. I had an avocado that was going to go bad soon so to offset its smooth texture and flavor, I added kimchi and a few other veggies and rolled them up together!
Collard greens have a tremendous amount of vitamins A and C, as well as calcium and iron. They are an incredible replacement for a traditional wrap not only due to their health benefits, but also because they allow you to taste the fresh flavor of whatever is stuffed inside of them. Avocados are well known for being a healthy and dense food, full of antioxidants and good fats. Kimchi is a Korean staple filled with probiotics and healthy bacteria beneficial for the gut. Paired together, these make for a fresh and light but filling lunch.
Kimchi Stuffed Collard Rolls (GF Vegan)
3-4 large collard leaves
1 1/2 cup kimchi
1 small carrot, peeled with a vegetable peeler
1/4 small red onion
handful alfalfa sprouts
1. Steam the collards or cabbage leaves in a large frying pan with a small amount of water for about 30 seconds. They will wilt and be easy to maneuver. Set aside to be stuffed.
2. Layer the avocado, kimchi, carrot shreds, onion slices, and sprouts on the collard according to the size of the wrap. You can add salt and pepper to taste if so desired. You can also drizzle olive oil and lemon juice (option)
3. Roll up like a burrito and enjoy!
Other filling: Hummus, tomatoes etc