These are what I call the hearty greens. Their leaves are usually strong and flexible, making them great substitutes for wraps! They can also withstand long simmering times without disintegrating, making them my preferred greens for adding to soups, stews, and stir fries. If you want to keep it simple, chop and sauté these greens in a little fat with minced garlic and a splash of tamari or soya sauce.
Collard greens have recently become my favorite green leaf; I’ve been eating them for breakfast! I’ll show you how.
There are so many ways to do this. Here’s what you need:
- a GREEN WRAP. My favorite is a raw collard leaf, but I’ve used steamed collard, raw chard, and raw romaine.
- your favorite NUT or SEED BUTTER. We use sunbutter (sunflower seed butter).
- BANANA or SLICED APPLE.
- EXTRAS. I use medjool dates and pepitas (for crunch). Other ideas: granola, jam or jelly, rolled oats, chopped dried fruit, coconut, mini chocolate chips (why not?).
These wraps will stay fresh for a few hours. I’ve even enjoyed them the next day, although the leaf will start to get a little wet. If you want to make them ahead, I suggest making sure your leaf (and the storage container) is really dry.
There are two varieties that I’m familiar with: Swiss and Rainbow.
Swiss Chard has lightly colored stalks and bright green leaves. It’s flavor is mild.
- I like it on sandwiches!
- for making the wraps shown above.
- added to soups.
- chopped into thin ribbons are stirred into grains or pastas.
- The stems are good to eat too! Grill them, bake them, sauté them, or dip them.
Rainbow Chard is beautiful, the leaves come in a variety of greens and the stalks are brightly colored (reds, yellows, and pinks).
These Vegan Enchiladas by Angela Liddon were my first reason to buy chard. Angela uses spinach in her recipe, but a similar recipe by Food52 uses sweet potato and CHARD, so that’s what I went with. Good call. The chard adds lots of substance and meatiness to these enchiladas.
If you’re inspired to try one of these hearty greens for the first time, share your experience with us in the comments below.