Collard Green Wrap with Hummus and Lentils


I finished this wrap for lunch and marched right over to the computer, uploaded the pics and started writing this.  I loved it so much I wanted to immediately record it so a) it would not leak out of my mommy brain since I can barely remember what day of the week it is and b) because I was skeptical – and perhaps you will be also – regarding wrapping delicious things up in collard greens.  I am most definitely sold on it now. And I want to share it with the world!! Or ok, whomever stumbles across the post.

collard green wrap close up2 (1 of 1)

I read about the idea of using collard greens as a wrap in the Forks over Knives ( cookbook at my girlfriend’s house (one of the rare cookbooks I don’t own but that may change soon).  Then this really talented holistic health counselor whose services I have used – and I know from working together years ago at a biotech company – posted on her fb page that she made the recipe from Forks over Knives and it was great – this is her website – take a peek:

If you don’t have a steamer basket which is what I used to cook the greens, just pluck them into simmering water and pull them out gently when their color brightens.  It does not take long.

collard green wrap finished (1 of 1)


I would love to tell you my kids were clamoring to try this.  But alas, they were napping when I put this together.  I am going to make it for them later and see how much it scares them.  My money is on 1 out of 3 trying it – but perhaps they will surprise me.  And I won’t stop trying!

Collard Green Wrap with Hummus and Lentils
  • Collard greens – cut off base stem so you are just left with leaf
  • 2 Tablespoons hummus
  • 1 carrot, grated on cheese grater
  • 4-5 spicy pickles slices (or plain pickles with a squirt of sriracha – but I am seriously obsessed with any sort of spicy pickle I can find so keep an eye out for them)
  • 2-3 Tablespoons cooked black lentils (or rinsed canned beans such as chickpeas) – I had just made a big batch of lentils over the weekend and kept them in the fridge for inspiration.
  • 1 lemon
  • 1/2 teaspoon olive oil
  • salt and pepper
  1. Steam collard greens in a steamer basket until they soften and brighten in color. Remove carefully and using the back of a spoon, flatten out the stem part that goes up the middle of the leaf so it will fold easily and everything is same level.
  2. Squirt half of the lemon all over the collard green and sprinkle with a little sea salt. Then spread hummus down the middle, arrange the lentils or beans right next to and sort of on top of hummus to keep things stationary. Top with carrot and as many pickles as you like. Squirt the rest of the lemon over top of all this along with olive oil, salt and pepper.
  3. Wrap up like a burrito – long side over the contents, the short sides folded in and then roll.

collard green wrap finished2 (1 of 1)

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