collard green burritos with almond-lime dipping sauce

collard green burritos with almond-lime dipping sauce

collard2 I think this morning was the last time Taylor and I will need our rain gear for a while. The forecast is looking hot and sunny. metayrain Don't we look thrilled? Our summer squash, tomatoes, peppers, and eggplant will be happy with the change of weather. Henry on the other hand is probably going to spend most of the summer wading in the irrigation ditch to cool off. henry soaking With the transition into this hot weather stretch I still want people to know that certain vegetables that are traditionally cooked down can be eaten raw and still taste delicious. Especially when it's too damn hot to turn on your stove! give collards a chance Recently I have been pushing collard greens at the farmers markets. People around here don't seem very interested in them and I for one am a collard green lover! I usually like mine cooked with just a little olive oil and garlic. However, they also work well when used as a burrito wrap. They are healthy and delicious. If you are skeptical, try these "burritos." And hey, what doesn't taste good dipped into a creamy delicious sauce? collard1

Collard Green Burritos With Almond-Lime Dipping Sauce

Prep Time: 10 mins
Cook Time: 15 mins
Serves: 4

Ingredients

  • 8 large collard greens
  • 2 cups cooked quinoa
  • 1 cup grated beets
  • 1 cup grated carrots
  • 1 cup cooked edamame
  • 1 small avocado, diced
  • a few handfuls of shredded cabbage (purple or green)
  • For the dipping sauce:
  • 1/4 cup raw almond butter
  • 1/4 cup fresh lime juice
  • small handful of minced cilantro
  • 1 garlic clove, minced
  • 1/4 tsp crushed red pepper flakes
  • 1 TBS honey
  • 2 TBS low sodium tamari
  • 1 TBS fresh ginger, minced
  • 1/4 cup water (more if sauce is too thick)

Preparation

  1. Cut the end stems off of each collard leaf and shave down the stalk so that it is roughly the same thickness as the rest of the leaf.
  2. In a large bowl combined cooked quinoa, carrots, edamame, avocado, beets, and cabbage. Toss well.
  3. Combine all the ingredients for the almond-lime sauce together. With an immersion blender blend until smooth (you can also do this with a hand whisk, but put some muscle into it!)
  4. Overlap two collard leaves at a time (so they create a bigger wrapping surface) Evenly scoop a  healthy portion of the quinoa veggie mixture. Drizzle with a little almond-lime sauce (save most of the sauce for dipping though!) Fold collards like a burrito.
  5. Serve at room temperature or chilled. Enjoy!

Notes

These can be a bit messy so have a fork on hand! Also, use this recipe as a guide and adjust ingredients and measurements as needed.

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