Collard greens (or simply “collards”) are a cultivar of Brassica oleracea, the same species of vegetables that includes kale and cauliflower. The technical name for this cultivar group is Acephala, which is Greek for “without a head.” Unlike a tight “head” of cabbage, collard leaves grow loose.
- Collards are available year-round but are tastiest and most nutritious in the winter months after the first frost.
- Look for dark green leaves that show no signs of yellowing or wilting.
- Wash each leaf before using.
- Store the leaves in your refrigerator in plastic bags with as little extra air as possible.
- Remove the stems and spines as you would do for kale.
NUTTY APPLE COLLARD WRAP
by: Dr. Fred Bisci
- 4 large collard leaves
- 1 cup pecans or walnuts
- 1 small thinly sliced sweet onion
- 2 thinly sliced apple
- Raw apple or coconut vinegar (to taste)
- Olive oil (very little)
- Himalayan or sea salt (to taste)
- Cut leaves in half and remove the hard stem. One half leaf will make one wrap.
- Fill each green with ingredients and that’s a wrap!
*Note: You can use any nut or combination of nuts you like—almonds, pine nuts, walnuts all work well. For a nut-free version, either omit the nuts or use sunflower or pumpkin seeds instead.
Dr. Fred Bisci is the author of Your Healthy Journey, a highly acclaimed book where he reflects upon his 50 plus years of experience working with more than 35,000 patients in the areas of nutritional prevention of illness and healing.
Original Post at Spartan.com.
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