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Kitchen Notebook

June 21, 2018

Ground Beef Collard Wraps

20 Mins

Serves 2


  • 4 Collard Leaves, stems removed
  • 1 lb Ground Beef
  • ¼ head Cabbage, shredded
  • 1 Tomato, sliced
  • 1 Scallion, sliced thinly
  • 1 tsp Ghee
  • 1 Onion, diced
  • 2 Garlic Cloves, sliced
  • Salt and Pepper
  • Your favorite steak seasonings


Fill a large stock pot with water and bring it to a boil. Turn the heat off. Place the collard greens in the hot water and submerge them using the tongs. After 2-3 minutes, use the tongs to remove the greens, and pat the leaves dry.

Heat the ghee in a large skillet on medium heat. Add the onions and garlic with a generous pinch of salt and sauté until just soft. Add the meat to the center of the hot pan. Use a stiff spatula to break the meat into a few large pieces. Let the meat brown without moving it for 4 to 5 minutes. Season with salt, pepper and your favorite seasonings, to taste.

Lay the collard greens flat with the dull side facing up and assemble each with a spoonful of ground beef, tomato slices, scallion and cabbage. Tuck the sides in and roll lengthwise. Slice in half with a sharp knife and serve.


20 Mins cabbage Collard Greens Meat Paleo

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20 Mins cabbage Collard Greens Meat Paleo


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