bunch of large leaf collard greens
large pan for steaming greens
|Pre wrap - layered up and ready to roll|
1 cup pre-cooked quinoa
1 green onion - thin sliced
1/2 c red pepper - chopped up very tiny weeny (culinary term)
1/4 c shredded carrot
1/4 c almond slices/chopped
1/4 c crumbled feta
1 TBSP oliver oil
splash of flavoured vinegar or lemon juice
splash of hot sauce
assorted spices, basil, oregano, cilantro, chives, parsley
any other additive of your choice is welcome, just be sure the texture will hold it's shape
-olives -crumbled feta -pickled veggies -boiled egg
-fennel -tomatoes, sundried or fresh
...you get the idea, it's not rocket science here it's just lunch.
In a large pan bring an inch of water to a low simmer. Meanwhile wash the collard greens and remove the stem, starting halfway up leaf ensuring to allow the leave to remain intact at the half way point to the tip.
Gently lay a single leaf in the boiling water for a couple of minutes until it's just barely cooked, remove carefully with tongs, removed as much water from the leaf as possible.
Lay the leaf flat with the tip facing you, cross the cut part of the leaf over itself closing up the the cut out you created when removing the stem.
|Collard Green Wraps with Quinoa - like a boss|
Voila! Marvel at your vibrant green little beauty, cut in half to show off your awesome culinary skills.