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Rosemary, Potato & Chickpea Collard Green Wraps

September 22, 2015 by ClientAdministrator Leave a Comment

Collard greens are one of my favorite vegetables because they are packed with nutrition, they are easy to use, and they taste great. Collard greens are a good source of protein, fiber, vitamin A, vitamin C, vitamin B6, calcium, iron, and magnesium. This recipe combines the nutritious powerhouse of collard greens with other healthy vegetables to create a mouthwatering vitamin explosion. Collard greens are a healthy alternative to flour tortilla shells because they are not processed and they do not contain any refined starches.

Print
Rosemary, Potato & Chickpea Collard Green Wraps

Prep Time: 5 minutes

Cook/Cool Time: 1 hour, 5 minutes

Total Time: 1 hour, 10 minutes

Yield: 4 Wraps

Rosemary, Potato & Chickpea Collard Green Wraps

Ingredients

  • collard greens (large leaves, with stems removed)
  • 1 onion, sliced
  • 1 large potato, diced
  • 1 can chickpeas, rinsed and drained
  • 1/2 cup peas
  • 2 garlic cloves, minced
  • 2 Tbsp rosemary
  • 1 lemon sliced
  • 1 tsp sea salt
  • 1 tsp cracked pepper
  • 1 tsp oil

Instructions

  1. Heat oven to 350º.
  2. In a large bowl, stir together onion, potato, chickpeas, lemon slices, salt, pepper, chopped collard green stems, and oil.
  3. Bake in a large oven safe dish for 40 minutes until potatoes are soft.
  4. Add peas, garlic, and rosemary and bake for 15 more minutes.
  5. Meanwhile, steam collard greens in a steamer, or a pot with an inch of water until they are tender (about 4 minutes).
  6. Remove potato mixture from oven and cool for 10 minutes.
  7. Wrap potato mixture in collard greens, like a burrito, and top with roasted lemon.
3.1
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ClientAdministrator
ClientAdministrator

Filed Under: All Recipes, Lunch & Dinner Tagged With: Chickpeas, Green Veggies, Potatoes

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