Collard Green Wraps with Golden Beet Humus

Do you know Collard Greens? They are one of these healthy leafy greens – like the way more famous Kale – that are all really good for you and great to be incorporated in your diet. Collard Greens are rich in soluble fiber, vitamin C (the fresh leaves), vitamin A, calcium, iron and many more good things. Β I never came across them when I still lived in Europe, but I googled the name in German and apparently it’s called Gruenkohl (for all my lovely Swiss friends out there :-) This gave me a better idea of what it was, but I think I never saw it in a fully fresh format like here in the US. I went to Wholefoods (my happy place!) the other day and bought a bunch of it.


Well, the most amazing characteristic of Collard Green in my view and as you can see in the photo, Β is the size of their leaves! They are huge!! And thus perfect to use as a wrap – for example to make a healthy version of a burrito, etc. – you name it! :-) I also wanted to remake the beetroot hummus I made few posts back, but this time with golden beetroots, which gave the final product a completely different and beautiful yellow color! I was also inspired for this recipe by one of my favorite blogs, Love and Lemons – check it out, it has divine photos! They posted a recipe for a Collard Wrap with carrot humus.


Anyways, these healthy and super fresh wraps contain following Superfoods:

  • Collard Greens
  • Garlic
  • Quinoa
  • Carrots
  • Tomato
  • Pomegranate


For the wraps:

  • Collard Green leaves, quantity depends on the number of wraps you plan to make – make sure you buy them really fresh, so they are crispy and tasty – and organic too if possible :-)
  • Cooked Quinoa – quantity also depends on how hungry you are
  • 1 tomato, chopped
  • 1/2 cucumber, cut into sticks
  • 1 carrot, sliced into thin stripes
  • Pomegranate seeds

For the Humus

  • 2 Golden beetroots – cooked until tender
  • 2 tbsp tahini (sesame seed) paste
  • 1 Lime, fresh squeezed juice (or 1/2 lemon)
  • 1/2 Β small clove garlic, chopped (or less, if you want it less “garlicky”)
  • 1 tbsp ground cumin
  • 1 generous pinch of sea salt
  • Pepper to taste


  • Put all the ingredients for the humus into a high-speed blender and blend until smooth
  • Wash the Collard Green leaves, dry if needed
  • Spread the fillings on the leaves, adding humus in the end, roll up into a wrap
  • Top with some more humus and pomegranate if you like – I LOVE a lot of humus and sauce :-)
  • Enjoy this light and yet super nutritious meal!

Collard-Green-Wrap-1 Collard-Green-Wrap-2 Collard-Green-Wrap-4

Happy Weekend and Happy Fiesta Friday too! This recipe is perfect to celebrate Fiesta Friday with the amazing Angie! Thanks for hosting this on a weekly basis! πŸ˜‰

Also, as a small heads-up, I am going to reduce the frequency of my posts for a while, from 2x to 1x per week. This, because I have been really busy lately with my new job and the travels that come with it, etc. So I am just going to post once per week, in order to be able to surprise you on a regular basis with some interesting recipes! Hope that’s ok and you still keep coming back! πŸ˜‰

hugs, Sylvia πŸ˜‰


  1. celestedimilla says

    What a simple and healthy lunch! I only started eating collard greens a few months ago, but I always sautΓ© them. I’m gonna try this recipe, however. Love your photos too! Celeste :)

    • Sylvia says

      Thank you so much dear Celeste for your kind comment! This was actually the first time I tried Collard greens ever! I never came across them in Switzerland, but here in the US they are easy to find. I also sautΓ©ed the left-over leaves with some garlic, onions and soy sauce, was very yummy too! πŸ˜‰ How do you sautΓ© them? hugs, Sylvia

  2. afracooking says

    I have to admit that I cannot remember seeing this veg – but I will keep an eye out. Although I am totally confused now: Gruenkohl is kale…But then when you google collard greens it also is translated as Gruenkohl. But by whichever name, your wraps look amazingly vibrant and fresh!

    • Sylvia says

      Hi Afra, you are right, it is confusing!! Kale is indeed translated as well as “GrΓΌnkohl”, but I have also seen someone translate it as “Federkohl”. Well, probably is related to the fact these leafy greens are not that common and widely available in Europe yet, so there is no need for unique names yet…;-) No, I am not sure why, but they are all part of the “Kohl” family I guess. I must ask a nutritionist once or so…Thanks for the kind comment and stopping by! :-)

    • Sylvia says

      Thank you so much Fae! πŸ˜‰ Glad that FF led you here, what a great platform to share recipes! I hope you can find the collard greens – or in fact, any big leafed vegetable could work for this recipe. thanks for stopping by! Sylvia

  3. Johnny Hepburn says

    Collard greens I’ve yet to see for sale here in the UK. That probably won’t surprise you. What surprises me is that it’s possible to buy seeds if you wan’t to grow them. Huh, some people must like the stuff. As for golden beets, same thing. As in not for sale. I’m wondering if they’re different in taste. As I know I should eat beets! But I don’t.

    • Sylvia says

      Oh, bummer they are not for sales yet. It’s true I have never seen them on sale while living in Europe, however the UK was always a bit more “advanced” to the continent I felt, as it was closer to the US in a way? πŸ˜‰ As for beets, the golden taste exactly the same as the red, just the color is another intense color, yellow instead of red. So you can definitely make the hummus with red beets as well, in fact I made a snack platter a few weeks back using the red beets! thanks for stopping by! πŸ˜‰

  4. GirlEatsGreens says

    Simply beautiful!! These look so wonderful. And perfect for upcoming spring (I’m dying for a change of weather here, can you tell?) I’ll absolutely keep coming back every week. Good luck with the new job! :)

    • Sylvia says

      Thank you so much dear Emma! So lovely to hear from you!! πŸ˜‰ I told you a few times over at your blog I think that I love your updated design, etc.! πŸ˜‰ Thanks for the kind comment about the golden beet hummus, beets are just so fantastic. I made one with red beets a few weeks back and it has the same intense color. Yes, I think chard should work too! Let me know if you try it! πŸ˜‰ big hug, Sylvia

  5. The Novice Gardener says

    Sylvia, hon, this is just gorgeous! You really have a way of making healthy food sound so tempting and everything you make looks incredibly beautiful! Btw, did you want me to link your photo for you, seeing that you have a busy schedule? It matters not, incidentally, how infrequently you’ll update your blog. We’ll still be here, waiting patiently for your next artistic creation! Thanks for coming to the fiesta! Hugs & kisses.

    • Sylvia says

      Angie, this is like the sweetest comment!!! Thank you dear! πŸ˜‰ I am so grateful for this beautiful and supportive community of fellow bloggers – and thank to someone like you, who is creating even more platforms for us to get together and share! πŸ˜‰ Your FF is just amazing! I am going to do the link-up now. Thanks so much for offering it, hehhee…I got home late yesterday and needed a break from my computer, ha! πŸ˜‰ I hope you are enjoying your weekend and FF was fun! Thanks for stopping by, Sylvia

    • Sylvia says

      Thank you so much Staci for the mention! Of course I don’t mind – on the contrary, I am very honored you included me in the post! πŸ˜‰ Just went over to your blog and read it. Love the reflection! We are born with many stereotypes (I guess the black and white that you refer to), and we get shaped by the society we grow up with. But I think you must have a really open mind, living in a different country and embrace the new culture. I think that’s going into a direction of wisdom. Not sure, that’s how I would see it, listen and being open πŸ˜‰

      • stacilys says

        Heyyyyy Sylvia. No problem at all. You have a great blog and you’re an excellent food photographer as well. It’s my pleasure to promote your blog.
        I love experiencing other cultures. The food, art, music, you name it. I also think it’s so important to be open to other ways of doing things, and not just thinking that my culture’s way is the right one.
        Blessings =)
        p.s. you know it’s the end of carnaval here right now eh?

  6. Ngan R. says

    This looks great Sylvia! I love collard greens, but must admit I don’t like eating it raw because it is slightly bitter to me. I’m thinking the filling with the hummus will negate this, right? It’s a great idea to use the leaves as a wrap!

    • Sylvia says

      Thank you so much Ngan! πŸ˜‰ Yes, by its own, I also don’t love the collard, but with all the filling and then a lot of hummus on top, you don’t taste them that much, mainly feel their crispy texture. You just have to make sure they are really fresh to eat them raw. Thanks so much for stopping by πŸ˜‰

      • Ngan R. says

        You gave me a great idea with the collard wraps–I have to try these as wrappers for my Vietnamese Spring rolls, which are usually wrapped in a rice wrapper. Collards would definitely be more filling if I can put something in it that would cut some of that bitterness. We get ours pretty fresh from the local farm, but haven’t seen any in the last few weeks. Thanks, and have a great weekend!

        • Sylvia says

          Oh yes, that’s a fantastic idea!!! I love those Vietnamese spring rolls!! πŸ˜‰ I like to add mint or sweet basil to the Vietnamese spring rolls I make – i can image that with all those herbs you might not feel the collard taste so much? Plus you also dip them in a sauce, that should help too!! Let me know if you make them – sounds like such a great idea and delicious!! πŸ˜‰

    • Sylvia says

      Thank you so much for this kind comment! πŸ˜‰ It was the first time I made the hummus with golden beets. I made them with the red beets before. The taste is the same, but the colors are really different for each of them, but so intense, beet is really something amazing πŸ˜‰ Thanks for stopping by!


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