Collard Green wraps

Ingredients

4 extra large collard green leaves or swiss chard

1 cup Hummus

½ cup grated carrots

½ cup grated beets

1 cup greens (arugula, spinach or tatsoi)

Add cilantro, parsley, basil, & mint (optional)

1 cup tofu cubes or meat or choice (optional)
To make the crispy tofu, pat dry an 8 ounce block of extra firm tofu and cut it into ½ inch cubes. Place in a bowl and toss with ½ teaspoon salt, and your choice of 1-2 teaspoons turmeric or garam masala spice.

Directions

• Bring a big pot of water to a boil. Turn heat to low, stack and place 4 collard greens in the water, stem sides first and blanch for 30-60 seconds, or until stems are soft.

• Using tongs, turn so all parts of the leaves are blanched and pliable enough to roll.

• Pull them from the water with tongs, shake them off in the sink and place on the counter.

• While the water is heating, grate your beets and carrots, and slice the avocado.

• Heat 2 tablespoons olive oil in a non-stick pan or well seasoned cast iron skillet, and sear the tofu, on a couple sides, until crispy. Set aside.

• Assemble the collard greens wraps. Place ¼ cup hummus on the lower middle of the wrap, top with ¼ of the meat or tofu, then the veggies and herbs.

• Roll up, tucking the sides in as you go like a burrito.

  Enjoy!