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4 tablespoons peanut butter
1 tablespoon soy sauce
1/2 clove garlic, minced
1 teaspoon shredded ginger
2 large collard green leaves
1/2 cup julienned jicama
1/2 cup julienned red bell pepper
1/2 cup julienned carrot
1/2 cup julienned cucumber
1/2 cup julienned green cabbage
Whisk together peanut butter, soy sauce, garlic, and ginger in a small bowl and set aside. Lay out collard greens on two plates. Layer jicama, red bell pepper, carrot, cucumber, and cabbage in the center of each leaf. Fold ends of collard leaves and wrap up. Serve with peanut sauce.
Nutrition score per serving: 197 calories, 16g fat (3g saturated), 8g carbs, 9g protein, 3g fiber
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