This handheld snack provides a nutritionally-rich alternative to sandwiches and burritos. The medley of vegetables is high in vitamin C, while the miso spread adds protein and probiotics. Use it as a snack, side dish, or addition to your packed lunches.
Makes: 10-12 rolls
Prep Time: 30-40 minutes
1 bunch collard greens
2 tablespoons olive oil
a sprinkle of sea salt
2-3 ounces of fresh mushrooms (shiitake or oyster)
1 tablespoon wheat-free tamari
handful of spicy salad mix or lettuce
1 cucumber, julienne
1 kohlrabi, trimmed and julienne
handful of mint leaves
For the Paste:
¼ cup almond butter
2 tablespoons miso paste
juice of 1 lime
Wash the collard greens then use a knife to divide into two sections by slicing directly on each side of the stem. Place each half into a large bowl, compost the stem. Drizzle the leaves with a little olive oil and sprinkle with sea salt. Gently massage the greens and allow them to wilt slightly.
Next, prepare the remaining vegetables. Slice the mushrooms thin then toss in a bowl with the tamari. Let stand for 5 minutes before using. Arrange all the ingredients for the wraps neatly around a cutting board.
Add the almond butter, miso, and lime to a bowl then vigorously mix with a spoon.
To make the wraps, first lay the collard leaves on a work surface, dark side down. Spread about 2 teaspoons of the paste around the middle then lay a small pile of greens. Top with the cucumber, kohlrabi, and mint.
Wrap the side closest to you up and over the vegetables then tuck in and roll. Continue with the remaining wraps. Keep cool until ready to serve.
Recipe by Frank Giglio
Photography by Lynn Karlin