Source: Veronique Cardon
Ingredients
1 pound
total of any combination of grated carrots, beets, apples, celeriac 2 tablespoons
olive oil 2 tablespoons
canola oil 2
scallions (chopped; optional) 8
medium Collard green leaves 16
walnuts (crushed) 2
ripe avocados (diced)Yields:
Instructions
Grate the veggies using the largest holes on a box grater. Mix them together in a bowl with the oils, salt and pepper. If using scallions and/or hot sauce add them to the mixture. Remove the hard stem/rib of the greens but keep the leaves intact. Rinse the leaves and blanch (in simmering water) for a few seconds. Lay out on a platter. Place the veggies in the middle of each leaf, sprinkle them with walnuts and cubed avocado. Close the leaf like a burrito or a wrap, and enjoy. (Recipeā¦698)