I’ve been trying to make some changes in regards to what I eat this summer. As more and more amazing fruits and vegetables are available and super fresh, I am trying to consume fewer processed foods. While I do that, I am also trying to cut back on some processed grains, easing up on my intake of wheat and rice products. I feel better, have more energy and feel good about what I am eating. No worries, I still indulge a bit. Just making sure that what I put in my body is quality.

A recent vegetable share included these massive collard greens. I’ve never cooked with collard greens before. Many of the recipes I saw online and heard about from friends was all about simple sautes. I knew that I wanted to do something different with these wonderful greens, but wasn’t quite sure what.

As I glanced at these ginormous leaves, I thought about using it as a wrap of sorts. Why not use it in place of a tortilla.

I quickly gathered up a few veggies, along with a can of black beans, and sautéed them up in a pan along with some spices.

While the veggies were sautéing, I washed, trimmed and steamed the collard green leaves.

I let the leaves cool for a couple minutes and then I laid them on a cutting board, added some of the bean mixture, and wrapped the leaves up like a burritos.

It worked out perfectly. Will definitely be making these again.

Grain Free Collard Green Burritos

 

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Author: Hindy Garfinkel

Ingredients

• Collard Green Leaves (1 per burrito)
• 1 tbsp. olive oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 red pepper, chopped
• 8 oz. mushrooms, chopped
• 1 can black beans, rinsed and drained
• 2 plum tomatoes, chopped
• 2 tsp. cumin
• 2 tsp. salt
• 2 tsp. pepper
• 2 tsp. chili powder
• 1 tsp. red pepper flakes (optional)

Instructions

1. Wash and trim the stems off of the collard green leaves.
2. Bring some salted water to a boil in a small saucepan and add the washed and trimmed leaves to the pot. Steam the leaves for just a few minutes.
3. Heat up the olive oil in a large saute pan.
4. Add the onions and garlic and saute for a few minutes.
5. Add the rest of the ingredients and cook another 5-7 minutes. The veggies should be soft.
6. Lay a collard green leaf on a flat surface.
7. Place around three tablespoons of filling in the center of a leaf.
8. Wrap the collard green around the filling, like a burrito. Folding the sides in first and then rolling up.
9. Serve with a salad.
10. Enjoy!

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