When I’m traveling, it’s hard to leave my veggie noodle bowls behind—so instead I wrap them all up in collard greens. In this version, I create a protein rich edamame and almond spread that powers you through a long day and satiates hunger on the go. The spread is rather thick, so you won’t have to worry about the collard leaf getting soggy or being stopped by TSA on your way through airport security for a leaky container of balsamic that's floating around in your bag.
-1 bunch of collard greens
-cooked brown rice noodles
-2 persian cucumbers, sliced
-1 red pepper, sliced
-2 carrots, shredded
-1 avocado, sliced
-1 cup organic edamame
-¼ cup almonds
-1 tablespoon white miso paste
-about a tablespoon of fresh lemon juice
-dash of olive oil, to blend
1. Bring water to a boil and cook the edamame for about 5 minutes. Drain and rinse well.
2. Using a food processor, combine the edamame with the almonds, miso paste, olive oil, and lemon. Blend until thick and well-combined, adding more oil if needed. Set aside.
3. Wash the collard leaves well, then trim the stalks and use a small knife to slice down part of the stem so that it is the same thickness as the leaf .
4. Arrange the ingredients on top of each collard leaf, starting with a generous scoop of the edamame spread, and then adding the brown rice noodles and veggies. Make sure to use two collard leaves if they are small, that way they will be able to hold together when you roll.
5. Roll them up like a burrito and enjoy!
Note: If I am traveling with these wraps I do not sliced them in half, but instead wrap them tightly in saran wrap or foil.
Lily Kunin is the voice behind the NYC-based food blog Clean Food Dirty City. Inspired by the chefs in her family as well as her friends who are looking for easy recipes, her mission is to create food that is simple, clean, and flavorful. Follow her blog on Instagram @cleanfooddirtycity.