Collar Green Wraps

Collard Green Wraps with Mushroom, Zucchini, Onion, Tempeh and Brown rice in Curry sauce filling

Collard Greens- remove stem, cut in half and soften in large pan of boiling water, drain in colander

Saute Tempeh, Mushrooms, Zucchini and Onion in hot pan, reduce heat and cook until soft.

In blender mix Canned Coconut milk, Curry powder, fresh Ginger and Red Pepper flakes. (Or use powdered ginger and mix in bowl with wisk)  Add to pan with Brown Rice, heat until hot and sauce thickened.

Layout Collard leaf on cutting board, add large scoop of filling to center and roll up.

This would also be good to add the wraps back to pan with Coconut Curry sauce and heat until sauce thickened and serve with sauce over wrap.