Dark green, leafy vegetables such as Kale, Collards, Spinach, and Chard are an abundant source of nutrients and should be consumed as much as possible.  Try using them in lieu of bread the next time you make a sandwich, creating a leaf ‘wrap’ in replacement of the bread.  If dining on these greens is new to you, consider starting with Spinach or Chard as they are the mildest flavoured (at least in my opinion!).

Once you have selected your filling, simply place it on the leaves, roll up similar to a tortilla and enjoy.  Another option if the leaves are small (or if you want to make several for an appetizer) is to place 1-2 TBsp of the filling on the leaves and serve…they should be easily eaten in a few bites!

Some suggested fillings:

~ sliced/shaved roast beef (from a reputable butcher…antibiotic and hormone-free)   + mustard + aged cheddar cheese

~ hummus + sprouts + shredded carrots

~ roasted red peppers + kalamata olives + cucumber (tossed with lemon & olive oil)

~ tuna/salmon/chicken salad + diced celery

Really ANYTHING you would put in a sandwich can be exchanged this way so experiment!