Stuffed Collard Greens. Combining Leftovers #vegan #wfpbno #plantbased #nutfreeoilfree

Collard greens are broad leaf plants that are just perfect as a raw wrap or can be cooked and stuffed like cabbage rolls. With a flavor that has notes of radishes and almost twice as much calcium as spinach, they add a healthy little zing to whatever filling you choose. Today I chose to soften them up by washing and microwaving the leaves for 15 seconds. Using a sharp knife, I thinned out the middle rib of the leaf making it much easier to roll. The filling is leftover chickpea salad, but you can roll them around the filling of your choice. Some chopped tomato or chopped sweet peppers can be added for additional color. Here they are pictured with leftover asparagus and mandarin oranges. The citric acid from the oranges increases absorption of the minerals from the plants by about 37%. It's not what you eat, it's what you absorb!