Directions:
- Remove stems from collard leaves with a paring knife and lay the two halves back together, slightly overlapping. Set aside remaining chopped vegetables. Combine almond butter and all remaining ingredients in a blender and blend until smooth, adding more water if necessary. Transfer the dipping sauce to a small serving bowl.
- Lay two collard halves out on the counter with the middle slightly overlapping so it looks like they are put back together after the stems were removed. Sprinkle about 1/4 cup of each vegetable along one end of the collard leaves, then roll up tightly starting from the filled end. Secure with a toothpick and arrange attractively on a serving platter. Scatter freshly picked nasturtium blossoms around for garnish. Place dipping sauce in center of the platter and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 233.19 Kcal (976 kJ) | ||
| Calories from fat | 150.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.73g | 26% | |
|---|---|---|---|
| Sodium | 430.07mg | 18% | |
| Potassium | 414.86mg | 9% | |
| Total Carbs | 18.01g | 6% | |
| Sugars | 10.82g | 43% | |
| Dietary Fiber | 4.4g | 18% | |
| Protein | 7.03g | 14% | |
| Vitamin C | 17.7mg | 30% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.2mg | 7% | |
| Calcium | 121mg | 12% | |
| Amount Per 100 g | |||
| Calories | 161.75 Kcal (677 kJ) | ||
| Calories from fat | 104.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.6g | 26% | |
|---|---|---|---|
| Sodium | 298.32mg | 18% | |
| Potassium | 287.77mg | 9% | |
| Total Carbs | 12.49g | 6% | |
| Sugars | 7.51g | 43% | |
| Dietary Fiber | 3.06g | 18% | |
| Protein | 4.88g | 14% | |
| Vitamin C | 12.3mg | 30% | |
| Vitamin A | 0.2mg | 9% | |
| Iron | 0.9mg | 7% | |
| Calcium | 83.9mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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