Fresh, raw collard green leaves make strong, hearty wraps, yet they are a tender and delicious alternative to flour-based tortillas. Their mild flavor is a perfect match for these spicy coconut lentils. Topped with tomatoes and shredded aged Cheddar cheese, this is a colorful, handheld meal that will soon become a favorite. If you’re hungry for a side salad, add the Lazy Layered Salad.
Serves 2
- 4 large collard green leaves
- 1 cup (250 mL) light coconut milk
- ½ cup (125 mL) red lentils
- 1 tsp (5 mL) minced garlic
- 1 Tbsp (15 mL) pure maple syrup
- 1 Tbsp (15 mL) Sriracha hot sauce
- 2 Tbsp (30 mL) fresh lime juice
- 1 tsp (5 mL) fresh lime zest
- 1 tsp (5 mL) soy sauce
- ¼ cup (60 mL) diced tomatoes
- ¼ cup (60 mL) chopped fresh cilantro
- 2 Tbsp (30 mL) shredded aged Cheddar cheese
Wash and dry the collard green leaves and set aside.
Combine the coconut milk and lentils in a medium saucepan. Cover and bring to a boil, then reduce the heat and simmer for about 15 to 20 minutes or until the lentils are soft and the mixture is thick. Stir the mixture often to ensure it does not stick to the saucepan. Add the garlic, maple syrup, hot sauce, lime juice, zest and soy sauce to the lentil mixture.
Place 3 to 4 Tbsp (45 to 60 mL) of lentil mixture in the center of each collard green leaf, top with tomatoes and sprinkle with cilantro and Cheddar cheese. Serve hot.
- DAIRY-FREE OPTION Replace the Cheddar cheese with soy, nut or seed cheese or other dairy free cheese.
- GLUTEN-FREE OPTION Replace the soy sauce with gluten-free tamari.
- VEGAN OPTION Replace the Cheddar cheese with soy, nut or seed cheese or other vegan cheese.
TIPS: When buying collard greens, look for large, fresh and rubbery deep-green leaves with no wilting or blemishes.
Tidak ada komentar