Collard Greens Wraps
by RoadmapTHH
Try this Collard Greens Wraps recipe, or contribute your own.
Suggest a better descriptionStill searching for what to cook ?
Find the most delicious recipes here
INGREDIENTS
INSTRUCTIONS
1. Add walnuts, onion, garlic, basil leaves and oil to food processor.
2. Pulse until crumbly mixture forms ball; set aside.
3. Rinse collard greens to remove dirt; pat dry with paper towel.
4. Remove large stem located down middle of leaves, so you have 20 half leaves; discard stems.
5. Message leaves with extra virgin olive oil on dark green side of leaves.
6. Put a heaping tablespoon of walnut pâté in center of leaf; add favorite vegetables; roll up like cigar; set aside.
7. Repeat step 6 for rest of leaves.
8. Serve and enjoy!
NOTES
For more information or nutritional consultations please contact Ruby@RubyLathon.com.
www.RubyLathon.com
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
|
||
| Serving Size: 1 Serving (20g) | ||
| Recipe Makes: 16 Servings | ||
|
|
||
| Calories: 100 | ||
| Calories from Fat: 84 (84%) | ||
|
|
||
| Amt Per Serving | % DV | |
|
|
||
| Total Fat 9.3g | 12 % | |
| Saturated Fat 0.5g | 3 % | |
| Monounsaturated Fat 2.4g | ||
| Polyunsanturated Fat 5.5g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0.5mg | 0 % | |
| Potassium 88.2mg | 2 % | |
| Total Carbohydrate 2g | 1 % | |
| Dietary Fiber 1.1g | 5 % | |
| Sugars, other 0.9g | ||
| Protein 3.8g | 5 % | |
|
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
||
Calories per serving: 100
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
MORE IDEAS
REVIEWS
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.