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Collard green wraps with quinoa and lentils

Recipe by:Timaree Hagenburger
The Nutrition Professor
Cosumnes River College, Sacramento


  • 1 bunch collard greens
    Cooked quinoa
    Cooked lentils
    Purple/red cabbage
    Fresh greens
    Pepitas (pumpkin seeds)


Rinse collard greens under cool running water. Cut out stem or shave down 1/2 of the thickness of the stem with a knife or peeler so that each collard leaf will wrap well. Steam for about 2 minutes until bright green and tender. Let cool on a rack or plunge into a bowl of ice water and dry on rack.

Layer toppings on collard green: quinoa, lentils, cabbage, baby greens or chopped greens, salsa, cilantro and avocado, and squeeze on fresh lime juice. Add a few pumpkin seeds if you have them on hand. The tricky part will be rolling it, as I always tend to overfill my wraps. Even if it gets messy, it will still be delicious—but you may need a fork!

The Nutrition Professor's Shop Smart, Cook Smart, Eat Smart Tips:

  • Size matters when you're choosing fresh collard greens. While large leaves make it easier to load up on the fillings, the smaller leaves are typically a bit milder in flavor, which is especially good for a collard-green newbie!
  • Chop leftover collard stems and use in stir-fries, salads, etc.
  • Any filling will work: black beans, brown rice, Mediterranean spread, roasted veggies, etc.
Califonia Bountiful