Collard Green Breakfast Wrap with Egg Whites, Sweet Potato, and Kale

 

I am currently working on a special project (that I can't wait to announce), and as a result of this project, I have been doing a lot more experimenting in the kitchen. Recently, I started making collard green wraps, and I have to say, I am hooked! They are much easier than they look (trust me, I can't even properly roll a burrito).

This wrap was another example of leftovers I threw together. I had a recipe that required only egg yolks, so I saved the whites and used them for breakfast. I then added some kale and extra spiralized sweet potato I had, and the result was a light and easy breakfast that was reminiscent of a breakfast burrito. You don't need to use spiralized potatoes here — they can be chopped regularly. You can also use any other type of vegetable or combo of your own!

Ingredients (makes 1 wrap)

  • 1 large collard green
  • 1/2 cup cooked sweet potatoes
  • 1 cup kale
  • 3 egg whites
  • 1 tablespoon extra-virgin olive oil

1. Prepare your collard green to be wrapped by cutting off the thick part of the stalk, and then steaming the leaf to soften it. I just boiled a pot of water and put the leaf over the pot. This tutorial is very helpful.  Place leaf aside. 

2. In a large pan, heat up olive oil on medium heat. Add kale and cook about 3 to 4 minutes until softened. Whisk egg whites until frothy, Add sweet potatoes and egg whites to pan, cooking for a few minutes until egg whites are cooked.

3. Lay collard green flat and add egg mix. Begin rolling collard green, tucking in the sides. Secure with a tooth pick if needed.