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| Servings | people |
Ingredients
- 4 collard leaves large
- 1 red bell pepper
- 2-3 ounces alfalfa sprouts
- 1 squeeze of lime
- 1 cup raw walnuts or pecans
- 1 tablespoon Tamari
- 1/2 teaspoon minced garlic
- 1/2 teaspoon grated ginger
- 1 teaspoon olive oil
Ingredients
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Instructions
- To prepare the collard leaves. wash the leaves, cut off the white stem at the bottom that has no leaves and place them in a bath of warm water with juice of half a lemon.
- To prepare the collard leaves. wash the leaves, cut off the white stem at the bottom that has no leaves and place them in a bath of warm water with juice of half a lemon.
- Let them soak for 10 minutes.
- Dry the leaves off with paper towels and using a knife, thinly slice down the central route. (to make it easier to bend the leaves for wrapping
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