Collard green wraps with quinoa and lentils

Ingredients

1 bunch collard greens
Cooked quinoa
Cooked lentils
Purple/red cabbage
Fresh greens
Salsa
Cilantro
Avocado
Lime
Pepitas (pumpkin seeds)

Directions

Rinse collard greens under cool running water. Cut out stem or shave down 1/2 of the thickness of the stem with a knife or peeler so that each collard leaf will wrap well. Steam for about 2 minutes until bright green and tender. Let cool on a rack or plunge into a bowl of ice water and dry on rack.

Layer toppings on collard green: quinoa, lentils, cabbage, baby greens or chopped greens, salsa, cilantro and avocado, and squeeze on fresh lime juice. Add a few pumpkin seeds if you have them on hand. The tricky part will be rolling it, as I always tend to overfill my wraps. Even if it gets messy, it will still be delicious—but you may need a fork!

The Nutrition Professor's Shop Smart, Cook Smart, Eat Smart Tips:

• Size matters when you're choosing fresh collard greens. While large leaves make it easier to load up on the fillings, the smaller leaves are typically a bit milder in flavor, which is especially good for a collard-green newbie!
• Chop leftover collard stems and use in stir-fries, salads, etc.
• Any filling will work: black beans, brown rice, Mediterranean spread, roasted veggies, etc.