Nori rolls used to be my go-to quick 'n' easy, light 'n' satisfying dinner. But when I ran out of nori sheets tonight, I decided to use collard greens instead.
I used to shy away from collards because I used to think that they're bitter, but as my taste buds have changed, the taste doesn't bother me anymore. I've been adding them to my green smoothies and eating them cooked (sauteed in coconut oil, garlic and onion), but I haven't used them in this way until now.
The results? Phenomenal!
One of the things I love most about the collard greens is the fact that they don't tear like my nori sheets used to when I tried to stuff them with too many ingredients. I also love any excuse to get my greens in. Collard greens are high in Vitamin C and contain many cancer-fighting properties.
I don't keep bread or wraps in the apartment (on a few rare occasions, I might have some rice tortillas if I have a hankering for quesadillas) so it's great to be able to eat wrap-esque foods without feeling heavy afterwards.
I definitely recommend trying collard greens, just make sure you remove the thick stem and only use the leaves.
Fill with whatever tickles your fancy! Leftover veggies or whatever you'd normally put into a sandwich will work great.