Collard greens were always that farm-to-table staple food for my ninety-three-year-young Nana in her day. She would go in her family garden to get them, clean them, and eat them. This leafy vegetable only does the body good-there are no negatives! Being loaded with those micronutrients-minerals and vitamins-is the reason I always buy them and keep them in my medicine cabinet (my refrigerator). I love experimenting and making different recipes with collard greens. This mixture is great for anyone craving a leafy vegetable with a few extra vegetables, and it’s a fun way to eat these beautiful leaves.
Yield: 10 to 12 Wraps
- 3 ounces rice vermicelli noodles
- 3 cups boiling water
- 1 tsp olive oil
- 2 tsps lemon juice (from 1/2 lemon)
- 1/4 tsp sea salt or Sea Veg
- 5 to 6 raw collard green leaves. washed thoroughly and patted dry
- 1/2 raw carrot, cut into small matchsticks
- 1/2 raw cucumber, cut into small matchsticks
- 1 avocado, peeled and thinly sliced
Method of Preparation:
- Place the vermicelli noodles in a medium bowl. Cover the noodles with boiling water and allow to stand for about 3 minutes, until the noodles are tender. Drain the noodles and rinse with cold water. Transfer to a small bowl. Toss the noodles with olive oil, lemon juice, and sea salt or Sea Veg. Set aside.
- Prep the collard green leaves by running your knife along each side of the stem, removing it from the center. Each collard green leaf should give you two wraps. Repeat with the remaining collard green leaves. Place a small handful of vermicelli noodles on the third of the leaf closest to you. Top with a few pieces of carrot, cucumber, and a sliver of avocado. Roll the collard green leaf half tightly and transfer to a serving plate. Repeat the filling and rolling step with the remaining collard green leaves. You should end up with about 10 to 12 collard green wraps, depending on the leaves.
Photographer Credit: Nicole Garner