This was my vegie lunch today. I buy as much organic as I can and typically only allow non-organic items that are on the clean-15 list.
It is important to buy collard greens that are organic since commercial farms use a lot of pesticides on them.
Wash the leaf and trim off the coarse stem.
Then I score the rib so I can bend it up and more easily trim some of the excess thickness.
Add the vegies that you want. In this one, I have tomatoes, olives, and avocado here. I also added organic humus.
Then I topped it with my no-oil salad dressing, which is made of organic mangoes (frozen from Costco), tomatoes, and fresh basil, blended with a little lemon juice.
You can eat it now as is if you want, or you can add some beans, or as I did in this case, a vegie burger.
Now tuck in one side and fold up like a taco. Yum!
Enjoy! I did!