The Asian flavors of lemongrass and ginger pair perfectly with ground pork and vegetables. Wrap it up in steamed collard greens for a lunch or dinner that everyone will love.
LEVEL all YIELD 6-8 wraps
- 1 bunch of collards, steamed
- 1 lb ground pork
- 1-2 tbsp coconut oil
- 3 carrots, thinly sliced into matchsticks
- 4-5 cups cabbage, shredded 1/4 cup coconut aminos
- 1/4 cup lime juice
- 1 tbsp ground ginger
- 1 tbsp fresh lemongrass, minced
- 2-3 cloves garlic, minced
- macadamia nuts
- coconut aminos
- Wash collards, removing hard stems. In a steamer basket, layer the collards. Steam until they are soft & pliable.
- In a large skillet, sauté ginger, lemongrass & garlic in oil. Once they become soft & fragrant, add in your ground pork. Stir until pork is evenly cooked.
- Add in carrots, cabbage, lime juice & coconut aminos. Stir frequently until the sauce is well combined & your veggies are soft.
- To assemble wraps, lay one collard leaf flat & place pork mixture in the center. Top with crushed macadamia nuts. Fold down the top & bottom, then fold in each side. Roll leaf over if more folding is required.
Trisha Hughes is the founder & author of Eat Your Beets, a wife, & mom to 4 kiddos. She has a passion for health, specifically using food for healing her son’s auto-immune issues, while keeping a sensible outlook on balancing everything on her plate. She empathizes with the challenges of busy moms & works passionately to empower them to learn their way around a kitchen, feed their family real food, & keep a sense of humor when it all goes south. She continues to build on her community while providing daily, real food inspiration via Instagram. She’s also a contributor to the photography website Click It Up A Notch, where she gets to share her love of food photography & styling. She’s never said no to a fabulous pair of shoes.