Collard Green Wraps

Collard Green Wraps

Ingredients:
8 large collard green leaves
1 large yellow bell pepper, thinly sliced
1 zucchini, cut into matchsticks
⅓ cup fresh flat-leaf parsley

Directions:
To make the tomato hummus: In a food processor, combine the chickpeas, tomatoes, tahini, oil, garlic,
paprika, lemon peel, lemon juice, and salt. Process just until chunky.
To make the wraps: Cut the firm white stalks off the collards. With a sharp knife, slice off the thickest
parts of the remaining stalks that run down the backside of the leaves. Put 2 collards on a work
surface, head to foot (stalk ends at opposite ends) with the paler sides facing up. The leaves should
overlap slightly. Spread ⅓ cup of the hummus lengthwise down the center. Top with one-quarter of the
pepper, zucchini, and parsley. Tightly roll the leaves beginning from the bottom and tucking in the
sides as you go. Cut in half on a bias. Repeat with the remaining ingredients.
Makes 4 servings
Nori Rolls with Avocado-Wasabi Sauce
Kids of all ages love to make Japanese rolls. Wait until they try their hands at these delicious
bundles of salty nori, sweet mango, and matchstick vegetables. Remember, young ones
might prefer less wasabi in the avocado sauce.
TOTAL TIME: 30 MINUTES
SAUCE