Healthy Lunch: Kimchi Stuffed Collard Rolls

September 22, 2015
Every year I look forward to fall because it means that whenever I venture out to see my parents, my Dad is going to send me home with an abundance of fresh vegetables from his garden. I am always trying to figure out new ways to use up these veggies without having them go to waste. One green that I am always overloaded with on my visits home is collards. My go-to solution for this veggie is to steam and stuff it with whatever I have left in my fridge that needs to be used up. I had an avocado that was going to go bad soon so to offset its smooth texture and flavor, I added kimchi and a few other veggies and rolled them up together! Collard greens have a tremendous amount of vitamins A and C, as well as calcium and iron. They are an incredible replacement for a traditional wrap not only due to their health benefits, but also because they allow you to taste the fresh flavor of whatever is stuffed inside of them. Avocados are well known for being a healthy and dense food, full of antioxidants and good fats. Kimchi is a Korean staple filled with probiotics and healthy bacteria beneficial for the gut. Paired together, these make for a fresh and light but filling lunch.
Healthy Lunch: Kimchi Stuffed Collard Rolls

Healthy Lunch: Kimchi Stuffed Collard Rolls

utensils YIELDS 2-3 servings
herb graphic for recipe card
  • 3-4 large collard leaves
  • 1/2 avocado
  • 1 1/2 cup kimchi
  • 1 small carrot, peeled with a vegetable peeler
  • 1/4 small red onion
  • handful alfalfa sprouts
        graphic for recipe card


1. Steam the collards in a large frying pan with a small amount of water for about 30 seconds. They will wilt and be easy to maneuver. Set aside to be stuffed. 2. Layer the avocado, kimchi, carrot shreds, onion slices, and sprouts on the collard according to the size of the collard wrap. You can add salt and pepper to taste if so desired. 3. Roll up like a burrito and enjoy!
Also by Lauren: Aphrodisiac Arugula Watermelon Salad
More vegan sandwiches: Tangy Portobello Mushroom Sandwich with Mango Salsa
Chickpea Artichoke Mediterranean Wrap
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__ Photo: Lauren Sacerdote

Lauren is a homebody who likes to spend time with her cat, explore new ideas in the kitchen, relax in the sun with a good book, and promote healthy living to friends and family.


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