Mung beans are a versatile and nutritious legume that can be used in various dishes. This salad wrapped in blanched collard green leaves offers a healthy and delicious meal option that is easy to eat and perfect for taking to work. Inspired by the flavors of stuffed grape leaves from the Eastern Mediterranean region, this recipe brings a fresh twist to a classic dish.

Ingredients:

• 2 cups mung beans, soaked overnight and rinsed
• 2 cups water
• 1/2 cup scallions, chopped
• 1/4 cup parsley, chopped
• 1/4 cup olive oil
• 1 green apple, chopped
• 1/4 cup red onions, chopped
• 2 lemons, juiced
• Salt to taste
• 2 tsp paprika
• 1 bunch collard greens for wrapping
• Ice water in a deep bowl

Instructions:

1. In a medium saucepan, cook the mung beans in water over medium heat for about 20 minutes until tender but not mushy. Drain and cool in a large bowl.
2. Add scallions, parsley, olive oil, green apple, red onions, lemon juice, salt, and paprika to the bowl with the cooked mung beans. Mix well.
3. Prepare a pot of water with a generous amount of salt, like you would for cooking pasta. Blanch the collard green leaves by dipping them in the hot water for 1-2 minutes and then transferring them to the ice water bowl to stop the cooking process.
4. Dry the blanched collard green leaves with a paper towel. Lay a leaf on a cutting board with the vein positioned vertically. Trim out the thick parts of the vein with a sharp knife.
5. Spoon a few tablespoons of the mung bean salad horizontally onto the collard green leaf, leaving a 1-inch border all around. Roll the leaf by folding the bottom where the vein was cut up towards the middle, then roll the leaf.
6. Drizzle with olive oil before serving, if desired.