I visited my friend Todd’s beautiful garden today in downtown Miami and came home with an array of gorgeous vibrant greens, among them were collard greens. (I will do a special feature on Todd and his garden in the future, because it’s amazing. I love going there.) Collard leaves are thick like kale, but massive! Because they’re so large, they’re the perfect substitute for tortillas. If you want the leaves to be a little softer and easier to work with, you should blanch them before. This just means putting them in hot, simmering water for 30 seconds and then directly in ice water for 10 seconds. It makes them nice and soft, and easier to chew.
- collard greens (4 large leaves)
- 1 cup ground lean turkey
- 1/2 yellow onion
- 1 tsp garlic
- 1 tsp salt
- 1 cup cooked quinoa (or any type of rice)
- 1/3 cup cooked pinto beans (or black)
- 1/2 cup shredded red cabbage
- 3 oz feta cheese
- 1/2 cup salsa (optional)
First, prepare the collards. Cut off the stems of the leaves, and try to shave that main middle vein down so it’s not so thick. The thinner you get it, the easier it is to roll.
Blanching: Get a large sauté pan, fill it about half way with water and bring to a simmer. Fill a large mixing bowl with ice water. Place a collard leaf in the simmering water for 30 seconds and immediately remove and put in the ice bath for 10 seconds. Pat dry. Do this with all 4 leaves.
Now for the filling. Dump out the water from the sauté pan you just used and add olive oil. Once the oil is hot, add the garlic and onion. Sauté for about 3 minutes. Add the ground turkey and salt. Mix for about 5 minutes, until you see no pink. Make sure while you’re mixing, you separate the pieces with your spoon so you get small crumbles.
One the ground turkey is done, its time to start assembling your burrito. Just add a spoonful of cooked quinoa to the middle of the leaf, top it with beans, ground turkey, cabbage, and feta. As you roll the bottom of the leaf up, tuck the sides in and continue rolling. Cut in half with a serrated knife, and enjoy!