Raw Collard Wrap

by Joey Sutton | Mar 5, 2019 | Uncategorized

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Raw Collard Wrap

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Course

Appetizer, Main Dish

Servings

people MetricUS Imperial

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

Course Appetizer, Main Dish Servings people MetricUS Imperial 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

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. 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.
2. 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.
3. Let them soak for 10 minutes.
4. 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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