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jomi.brown
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To cook the wild rice: Place the wild rice in a small pan. Add 1 cup water and bring to a boil. Reduce to medium-low, cover, and simmer for 45 minutes. Drain excess water from the rice through a small strainer.
To prepare the collard greens: Bring 2 cups of water to a boil in a large sauté pan. Place the collard greens in the water, cover, and turn off heat. Allow to sit 1 minute, then rinse the collard greens under cold water.
Drain the juice from the canned salmon. Place the salmon (skin and small bones included) in a medium bowl and use a fork to flake the salmon. Add the onion, oil, garlic, cooked rice, and capers.
Lay out each steamed collard leaf on a plate and divide the salmon and sliced tomatoes among the four plates. Feel free to add a little of your favorite premade sugar-free salad dressing or an extra splash of olive oil. Roll the collard greens as you would a tortilla and enjoy.
Note: omit the rice from this recipe if you are on the advanced plan.