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If you only eat collard greens cooked with ham hocks and hot sauce then you’re missing out ladies. These sturdy leafy greens are not only packed with vitamin E, they’re also loaded with omega-3 fatty acids and protein. So when you invite salmon to the party (which P.S. has all those same power nutrients too) the flavor is out of this world. So skip the tortilla this time and let’s make wraps with collard greens

Easy Thai Peanut Sauce

Make this first, so the ingredients can sit and mingle for a bit.

2 Tablespoon peanut butter (I use chunky since I’m nuts…ha pun intended)

1 1/2 teaspoons of soy sauce (low sodium please)

2 tablespoons of water

1 drop of hot sauce (that makes it mild, add another drop if you like it hot)

Mix all the above together. Easy peasy.

Thai Salmon Collard Green Wraps

2 large collard green leaves

4 oz of cooked salmon (I just baked mine the night before)

2 oz of sliced carrots

2 oz of sliced cucumbers

2 oz of sliced red peppers

This will literally take you 5 mins beauties. Cut the stems off of the two collard green leaves – now you will have four halves. Layer two of them slightly over each other, spread half of your peanut sauce along the bottom and then layer half of the remaining ingredients in this order: cucumber, salmon, carrots and peppers (it helps it roll up nicely). Repeat with the other two collard green halves and wrap both in plastic wrap (so they don’t roll out on you ha).

See – told you it was easy. Have a handful of grapes as dessert and call it lunch!