Meatless Monday

Collard greens are a wonderful alternative to romaine leaves for the purpose of making wraps, but they are thicker and stiffer so you need a tiny bit of steam to make them pliable. To prepare, just wash and use the entire leaf.



  • 4 collard green (or cos) leaves
  • 2 tbsp raw miso paste
  • 1 medium carrot, thinly sliced or shredded
  • 1/2 red bell pepper (red capsicum), thinly sliced
  • 1 celery stalk, thinly sliced or shredded
  • 1/4 cucumber, finely chopped
  • 1 avocado, thinly sliced
  • 1 large basil leaf, torn into bits (or several small ones)


  • Wash the collard green leaves, then steam them ever so slightly by dipping them very briefly in boiling water, approximately thirty seconds. (If you’re using romaine [cos], don’t steam.) This cook time should be just long enough to make them pliable for forming wraps, but not long enough to lose nutrients to the heat.
  • Coat each leaf with 1/2 tablespoon miso paste.
  • Distribute carrot, red pepper, celery, and cucumber evenly onto each leaf.
  • Top each leaf with avocado slices, and sprinkle with torn basil.
  • To eat, wrap the sides of each leaf inward to cover the filling, and enjoy!