4 large collard leaves
3/4 cup hummus
1 tomato, sliced into thin wedges
1 medium carrot, cut in half and sliced into thin strips
1 yellow bell pepper, sliced into thin strips
2 Persian cucumbers, sliced into thin strips
1/2 cup pea sprouts
1/4 red onion, sliced into thin strips
1/8 head of red cabbage, shredded
1/2 teaspoon grated horseradish in beet juice
- Put raw collard leaves in a plastic bag and freeze them until they turn bright green, about an hour. This makes them more pliable without losing any raw nutrition.
- Run the leaves briefly under cold water and lay them topside down on a cutting board. Using a paring knife, gently shave down the raised part of the spines so the surface of the collard is nice and flat. Spread 3 tablespoons of hummus down the center of each leaf and distribute the rest of the vegetables evenly among the leaves, laying them parallel to the spines. Be sure to leave about an inch on each edge uncovered. Sprinkle horseradish on top.
- Roll the collard tops and bottoms (stem side) inward, fold one of the long sides in, tucking all the filling underneath it, and continue rolling the leaf from that side to the other side to get a tight wrap. Slice in half with a sharp knife.