This post originally appeared on my former website, Fighting for Wellness, in June 2013.
Ingredients:
2 large collard green leaves
1 can chunk light tuna in water
1/2 small container of nonfat plain Greek yogurt (I used Chobani)
3/4 cup alfalfa sprouts, chopped
3/4 cup bean sprouts, chopped
1/2 cup pea shoots, chopped
6-8 cherry tomatoes, quartered
5 leaves of fresh basil, chiffonade
1 tsp. curry powder
1/2 tsp. mustard powder
1/2 tsp. cumin
1/4 tsp. ground cloves
salt & pepper to taste
Directions:
Wash and dry collard green leaves and remove thickest part of the stem leaving leaves pliable, then set aside. Drain tuna and in a large bowl mix with Greek yogurt. Add sprouts, pea shoots, tomatoes, basil, and spices then mix well. Lay the leaves with the lighter side facing up, top with filling and roll tightly.