Sometimes it can be hard to eat your greens in the winter months, but this hearty, healthy wrap is so good you’ll be begging for seconds. And it’s easy too. Just combine whatever winter greens you can find (we used beet greens, red cabbage, and chard) with peeled carrots and beets sliced super-thin on a mandolin and lots of fresh herbs (we used parsley and dill). Heat up a tablespoon of olive oil in a skillet and toss in the veggies. Once they soften, add salt, black pepper, and red wine vinegar to taste. Serve on warmed flatbread spread with a scant tablespoon of soft goat cheese. We like to wrap our sandwiches in foil to keep in the heat. There’s no tastier way to enjoy the bounty of winter.
