Collard Greens and Grains Wrap
Light and vegan, Collard Greens and Grains Wrap by Chef Melissa Harrison offers a delicious spring lunch, perfect for sharing. Enjoy!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ediblebozeman.com.
Cooking tools:
- Pepper mill
- Fine-mesh sieve
- Saute pan
- Saucepan
- Skillet
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Mixing bowl
- Whisk
- Spoon
- Plate
- Serving platter
Ingredients
- 1 large bunch collard greens (about 1½ pounds)
- ¼ cup olive oil, divided
- 1 large red or white onion, finely chopped
- 3 tablespoons pine nuts
- 2–3 garlic cloves, minced
- 1¼ cups medium-grain rice, rinsed and drained
- ⅓ cup chopped fresh dill
- ⅓ cup finely chopped mint
- ½ cup finely chopped flat-leaf parsley
- Salt to taste
- Freshly ground pepper to taste
- ⅓–½ cup freshly squeezed lemon juice, strained
- 2 tablespoons tomato paste
- 2 tablespoons water
- 1 sliced lemon (optional)
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