Collard greens are nutrient rich members of the cabbage family. They are also closely related to, but much less well known than kale. Collard greens can be purchased year round, but they are best from January to April. Can’t find collard greens at your local grocery store? Try the local farmer’s market as these vegetables can be grown locally.
Recipe Analysis:
Nutrients per serving:
| Calories (kcal) | 299.3 |
| Fat (g) | 11.5 |
| Saturated Fat (g) | 1.4 |
| Sodium (mg) | 62.8 |
| Potassium (mg) | 814.7 |
| Carbohydrate (g) | 42.4 |
| Fibre (g) | 9.2 |
| Sugar (g) | 4.8 |
| Protein (g) | 9.8 |
| Calcium (mg) | 96.6 |
| Iron (mg) | 4.0 |
Food groups per serving:
| Vegetables and Fruit | 2.0 |
| Grain Products | 1.8 |
| Meat and Alternatives | 0.2 |
| Milk and Alternatives | 0.0 |
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Curried Quinoa and Collard Green Wraps
Makes ~ 4 servings
Ingredients:
2 cups water
1 cup quinoa
1/4 cup dried currants
2 tbsp. curry paste (I used mild)
1 cup carrot, shredded
1 cup beet, shredded
2 tbsp apple cider vinegar
4 large collard green leaves, washed and large stems removed
1 avocado, pitted and cut into thin wedges
1/2 sliced almonds, toasted
Directions:
- Bring water to a boil. Stir in quinoa, currants, and curry paste.
- Reduce heat to low-medium and allow quinoa to cook for about 15 minutes (or until water is absorbed). Remove from heat and fluff with a fork. Set aside.
- Mix shredded carrot and beet together with apple cider vinegar in a medium bowl.
- To Assemble: Place a collard green on a cutting board. Spoon quinoa mixture along the bottom edge, then top with carrot and beet slaw, avocado slices and toasted almonds. Lift bottom edge over filling, then roll toward the centre. Fold in sides, then continue rolling into a tight log. Set seam-side down on a platter. Repeat with remaining ingredients. Slice rolls in half to serve.
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Recipe adapted from: http://www.chatelaine.com/recipe/stovetop-cooking-method/quinoa-and-collard-green-wraps/
Health Track Nutrition 