Banana Wraps

Collard Greens are hearty! Their leaves are strong and flexible, making them great for wraps! They can also withstand long simmering times without disintegrating, making them good for adding to soups, stews, and stir fries. To make a simple side dish, chop and sauté these greens in a little fat with minced garlic and a splash of tamari or soya sauce.

I always keep the ingredients on hand to make these collard-banana wraps.

There are so many ways to do this. Here’s what you need:

• a GREEN WRAP. My favorite is a raw collard leaf, but I’ve used steamed collard, raw chard, and raw romaine.
• your favorite NUT or SEED BUTTER. We use sunbutter (sunflower seed butter).
• BANANA or SLICED APPLE.
• EXTRAS. I use medjool dates (for sticky sweetness), pepitas (for crunch), and rolled oats. Other ideas: cinnamon, sprouted wheat berries, granola, jam or jelly, chopped dried fruit, coconut, mini chocolate chips!

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Then wrap it up tight like a burrito and carry it with you.

These wraps will stay fresh for a few hours. I’ve even enjoyed them the next day, although the leaf will start to get a little wet. If you want to make them ahead, I suggest making sure your leaf (and the storage container) is really dry.

I hope you try them.
Share your favorite combinations in the comments below.