Plant-based Collard Wraps With Coconut Curry Sauce

Ingrédients

• 2-3 bunches of collard leaves (or about 24 leaves)
• 2 tablespoons avocado oil
• 1 teaspoon sea salt
• 1⁄2 teaspoon black pepper
• Juice from 1⁄2 fresh lemon
• 1⁄4 cup fresh cilantro, minced
• 1 tablespoon fresh parsley, minced
• 6 fresh mint leaves, minced
• 1 medium carrot, peeled & minced
• 1⁄2 yellow bell pepper, seeded & diced
• 4 medium radishes, ends removed & minced
• 1 14.5-ounce can of black beans, drained & rinsed
• 1 cup of Guju Coconut Curry Indian Sauce
• 2 tablespoons fresh parsley or cilantro, minced
• Optional: Toothpicks to secure the collard wraps

Préparation

1. 1

   --- Directions ---

2. 2

   Fill a large stock pot halfway full with water. Bring to a simmer. Once simmering, turn off the heat.

3. 3

   Carefully dip each collard leaf in the hot water (be careful) to not burn your fingers. Leave in the hot water for about 5 seconds, remove, and place on a plate lined with a clean dish towel. Repeat until you have cooked each leaf.

4. 4

   Carefully slice the center stems of the collard leaves with a knife, keeping the rest of the leaf intact, and discarding the stems.

5. 5

   Add the remaining ingredients to a bowl and stir well to combine. This is your collard filling.

6. 6

   Place a heaping spoonful of the filling in each collard green and carefully roll up the collards until they are holding the filling, securing the wraps with toothpicks. Repeat until you have filled up all of the leaves.

7. 7

   Arrange on a platter and serve immediately, with Guju Coconut Curry Sauce, storing any leftovers in the fridge in an airtight container for up to 5 days.

8. 8

   Enjoy!