Cashew ricotta and marinara stuffed collards

This quick and easy raw recipe is a healthier alternative to stuffed shells with no heavy carbs, no dairy, but a lot of rich flavor!


Ingredients:

Bunch of fresh whole collard leaves

Marinara sauce

A batch of cashew ricotta 


Directions:

Wash your collards, cut off the thick stem portion and steam the whole leaves for about 3-5 minutes until soft but not too wilted.

Allow leaves to cool and lay each leaf out on a plate as you are ready to "stuff" them. Scoop about a tablespoon of ricotta in the center of the leaf and drizzle on some marinara. Roll the leaf like a burrito... first fold in each side and then roll over the top and bottom. Place on plate with edges tucked so that the collard will not unfold. Repeat with the rest of your leaves until you run out of ingredients. Enjoy hot or cold!