Mother Earth Collard Green Wraps

DIM_0717_Recipe-EricaReid

YIELD: 10 TO 12 WRAPS

Collard greens were always that farm-to-table staple food for my ninety-three-year-young Nana in her day. She would go in her family garden to get them, clean them, and eat them. This leafy vegetable only does the body good—there are no negatives! Being loaded with those micronutrients—minerals and vitamins—is the reason I always buy them and keep them in my medicine cabinet (my refrigerator). I love experimenting and making different recipes with collard greens. This mixture is great for anyone craving a leafy vegetable with a few extra vegetables, and it’s a fun way to eat these beautiful leaves.

INGREDIENTS
3 ounces rice vermicelli noodles
3 cups boiling water
1 teaspoon olive oil
2 teaspoons lemon juice (from ½ lemon)
¼ teaspoon sea salt or Sea Veg
5 to 6 raw collard green leaves, washed thoroughly and patted dry
½ raw carrot, cut into small matchsticks
½ raw cucumber, cut into small matchsticks
1 avocado, peeled and thinly sliced

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