Quick Collards with Coconut Peanut Sauce

Ingredients- Quick Collard Greens

• 2 large bunches of collards
• 2 tsps salt
• 1 large carrot, shredded

Ingredients- Coconut Peanut Sauce

• 1/4 cup peanut butter
• 2 tsps maple syrup
• 2 tsps tamari (gluten-free soy sauce), coconut aminos, Bragg’s liquid aminos, or regular soy sauce
• 1 tbsp apple cider vinegar
• 2 tsps grated fresh ginger
• 1 can coconut milk (light or regular)
• pinch of cayenne pepper (optional)

Collard Greens:

1. Remove most of the thick stems, keeping leaves whole.
2. Boil salted water in a large pot. Add collards and cook for 3 minutes.
3. Drain, cool, and squeeze out excess water. Chop into bite-sized pieces.
4. Combine chopped collards and shredded carrots in a bowl.

Coconut Peanut Sauce:

1. In a saucepan over medium heat, whisk all sauce ingredients until smooth.
2. Simmer on low for 3-4 minutes.

Drizzle sauce over the greens and carrots, mix well, and top with chopped peanuts if desired.

Collard Wraps with Almond Butter Dressing

Ingredients:

• Collard greens, whole
• Protein- sliced tofu or shredded chicken and/or quinoa
• Veggies of your choice- shredded purple cabbage, carrots, cucumber, cilantro, avocado

Almond butter dressing:

• 1/2 cup almond butter
• 2 tsps freshly grated ginger
• 2 tbsp wheat-free soy sauce (tamari) or Bragg’s liquid aminos
• 2 tbsp honey
• 2 tbsp water
• 1 tbsp lime juice

Dressing Instructions:

1. In a food processor or blender, combine the dressing ingredients and blend until smooth.

Wrap Instructions:

1. Assemble wraps by adding your fillings near the bottom-center of leaf, top with dressing, then carefully roll it up like you would a burrito. Top with more dressing!

Blanch collards in boiling water for 1-2 minutes. Remove from boiling water.

Lay out two leaves on a large cutting board. Cut the bulk of stem off the leaf & then carefully shave it down using a small knife so it’s flat.

Collard Green Super Slaw

Slaw Ingredients:

• 1 bunch collard greens
• 2 cups shredded purple cabbage
• 2 cups shredded carrots
• 5 green onions, chopped
• 1/3 cup chopped fresh herbs, such as cilantro, parsley, and basil
• 1/4 cup sesame seeds (I use Seaweed gomasio, which contains iodine-rich seaweed; I get this at Outpost or Whole Foods)

Dressing Ingredients:

• 1/3 cup tahini
• 1/4 cup orange juice
• Juice of 1 lemon
• 2 TBSP apple cider vinegar
• 2 TBSP Tamari (gluten-free soy sauce), Bragg’s liquid aminos, or coconut aminos
• 1 TBSP dijon mustard
• 1″ piece of ginger, peeled
• Salt and pepper to taste

Instructions:

1. Remove the coarse stems that run down the center of the collards. Stack the leaves and roll them tightly. Hold tightly. With a sharp knife, shave off each end into ¼-inch shreds.

2. In a large salad bowl, combine the shredded collards, cabbage, carrots, and green onions and toss well.

3. Make dressing: Add all of the dressing ingredients to a food processor or blender. Process until well combined.

4. Drizzle the dressing over the veggies and toss.