Turkey Pesto and Brown Rice Wraps (from Sarah Manaresi’s Kitchen)
Serves 1

1-4oz turkey patty, cooked and diced
1 tsp. of pesto
1/2 cup of brown rice, cooked
salt and pepper to taste
1 large collard green leaf

Rinse the collard green leaf. Cut off the bottom part of the stem. Cutting away from you, trip the center stem down as much as possible. Combine the pesto, turkey patty, and brown rice; salt and pepper to taste. Spoon into the middle of the collard green leaf. Fold like a burrito. Slice in half for smaller pieces, or leave whole.

Vegetarian Collard Greens (from Sarah Manaresi’s Kitchen)

3-4 large collard green leaves
1/2 of a white onion, chopped
1-2 tsp of olive oil
red pepper flakes
salt and pepper to taste

Rinse the collard green leaves. Trim and cut out the stems. Slice the stems into bite sized pieces. Set aside. Cut the leaves into bite sized pieces.

In a pot over medium heat, add olive oil to the pan (start with 1 tsp.). Add in onion and stems. Add additional oil if needed. Add in a pinch to 1/4 tsp. of red pepper flakes. Cook for 8-10 minutes, or until soft.

Add in stems and cook until wilted, about 4 minutes. Add salt and pepper to taste.

NOTE: If you don’t like the heat of red pepper flakes, omit from the recipe. Finish the dish with a squeeze of lemon juice instead.