Serves 4-6 people
6 collard greens, tips of stems removed so they are round
1/2 cup oil free hummus (see recipe provided in first session)
3-4 green onions, diced
1 cup shredded carrot
1 cup shredded purple cabbage
2 cups snow peas
1 crispy apple, like honey crisp, or Ambrosia variety, cut into thin slices
Lightly steam the collard leaves in a shallow pan of water for 10 seconds per side. Flatten out the steamed greens on a clean dish towel and dry both sides. Place one collard on a cutting board and coat the center spine thickly with hummus.
Along the center strip of hummus, add the green onions, carrot, cabbage, snow peas, and apple slices. Roll up each collard green so each looks like a thick green cigar, tucking in the ends near as you begin rolling. Then slice in half on the diagonal, and serve.