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!
