Personally I love collard greens, and this recipe is BOMB!! And this homemade pesto….. 🤤 (you definitely NEED to try it!)!!
But first… let me share a bit about collard greens.
Collard greens are a fantastic choice for a healthy diet, offering numerous benefits to the body.
NUTRITIONAL POWERHOUSE- Rich in Vitamins- Collard greens are packed with vitamins A, C, and K. Vitamin A supports eye health, Vitamin C boosts the immune system, and Vitamin K is crucial for blood clotting and bone health.
HIGH IN MINERALS- They provide important minerals such as calcium and magnesium, which are essential for bone health and muscle function.
ANTI-INFLAMMATORY- Antioxidants- Collard greens contain antioxidants like quercetin and kaempferol that help combat oxidative stress and reduce inflammation in the body.
SUPPORTS DIGESTIVE HEALTH- High in dietary fiber, collard greens aid in digestion and promote a healthy gut. Fiber helps maintain regular bowel movements and supports overall digestive health.
HELPS REGULATE BLOOD SUGAR- Low Glycemic Index- Collard greens have a low glycemic index, making them a good choice for stabilizing blood sugar levels and managing diabetes.
SUPPORTS HEART HEALTH- The high content of vitamins and minerals, combined with the antioxidants and fiber, helps reduce cholesterol levels and support cardiovascular health.
Incorporating collard greens into your meals, like in these Pesto Dipper Wraps, can contribute to a well-rounded, nutritious diet that supports overall well-being!!
▶️▶️ RECIPE ◀️◀️
PESTO DIPPER WRAPS
Serves 2
4 large collard leaves, stalks removed
1 can BPA-free vegetarian refried beans (or cooked chicken breast)
1 small cucumber, thinly sliced
1 small tomato, thinly sliced
½ red bell pepper, thinly sliced
1 avocado, thinly sliced
Pesto
1 cup fresh basil leaves, loosely packed
½ cup flat leaf parsley
2 sun dried tomatoes
2 cloves garlic
1 lemon, juiced
¼ to ½ cup extra virgin olive oil, as needed
1 teaspoon sea salt
1 tablespoon nutritional yeast
DIRECTIONS
First make the pesto by adding basil, parsley, sun dried tomatoes, and garlic in a food processor until finely chopped. Pulse in the lemon juice, then slowly add the extra virgin olive oil in a steady drizzle as you pulse the processor on and off. Process until it becomes a smooth, spreadable paste. Pulse in sea salt and nutritional yeast. (If storing overnight, pour a thin layer of extra virgin olive oil over the top of the pesto to help keep it bright green.)
Next lay the collard leaves flat, then spread refried beans (or cooked chicken) over each leaf. (Whisk a tablespoon or two of water into the beans in a bowl if they are too thick to spread.) Layer cucumber, tomato, bell pepper, and avocado over the beans, then roll up like burritos. Serve with a side of pesto for dipping.
ENJOY!
ps— Let us know if you try it!!
Comments