Collard wraps are nature’s perfect grain-free tortilla. When it comes to supporting bone health, it’s important to eat foods rich in calcium plus vitamin K, which improves calcium absorption and reduces fracture. Collards are a delicious way to check both these boxes.
Combined with hearty eggplant, eggs, and a blend of fresh herbs and peppers, these wraps are a savory high-protein meal that are great for breakfast or any other meal of the day.
Wishing you health and happiness,
Mark Hyman, MD
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Ingredients:
Wraps
- 1 small eggplant, sliced into ¼-inch rounds
- 1 teaspoon sea salt, divided
- 3 tablespoons avocado oil
- 8 pasture-raised eggs
- 1 tablespoon grass-fed ghee
- Freshly ground pepper
- 4 large collard greens (the bigger the better)
- 1 large heirloom tomatoes, thinly sliced
- ⅓ cup sliced pepperoncini, drained
Green Tahini
- ⅓ cup tahini paste
- 1 bunch cilantro, thick stems removed
- 1 bunch parsley, thick stems removed
- 4 small garlic cloves
- 1 tablespoon ground cumin
- 2-inch piece of jalapeño or serrano pepper, seeded (optional)
- ¼ teaspoon sea salt
- Juice of 1 large lemon
- ¼ - ⅓ cup water, depending on desired consistency
Method:
1. Preheat the oven to 400°F and line a baking sheet with parchment paper. Slice eggplant and sprinkle with ½ teaspoon sea salt. Set aside for 10 minutes and continue with green tahini.
2. To make the tahini sauce, place all ingredients in a blender and blend until smooth. Start with ¼ cup water and add more to reach the desired consistency. Do not make it too runny. Set aside and continue with eggplants.
3. Using a paper towel, pat the liquid from the eggplant and remove any excess salt. Set eggplant rounds onto the parchment paper-lined baking sheet and drizzle with avocado oil. Transfer to the oven for 30 minutes, flipping eggplants halfway through.
4. Make scrambled eggs by cracking the eggs into a medium bowl and whisking until smooth.
5. Add ghee to a nonstick skillet and bring to medium heat. Pour the eggs into the skillet and start stirring using a rubber spatula, scraping across the bottom of the pan to form large soft curds of scrambled eggs. After 30 seconds, while eggs are still soft, remove from heat, add the remaining ½ teaspoon salt and pepper, then stir and set aside.
6. Prepare the rest of the wrap ingredients by washing the collard greens and removing the thick stem.
7. To assemble wraps, add the egg filling to the middle-bottom of the collard leaf and carefully roll the bottom up, tucking in the ends as you go so that the filling stays inside. Cut your wrap in half and enjoy!
Nutritional analysis (per serving) Calories: 443, Total Fat: 34g, Saturated Fat: 8g, Cholesterol: 336mg, Fiber: 7g, Protein: 17g, Carbohydrates: 19g, Sodium: 1268mg, Sugars: 7g, Net Carbs: 12g