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| Prep Time | 40 minutes |
| Servings |
rolls
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Ingredients
- 2 teaspoons olive oil extra virgin
- 1 bunch scallions green part only, chopped
- 3/4 pound ground beef , grass fed
- 2 teaspoons sea salt divided
- 1/2 teaspoon cumin ground
- 1/2 teaspoon paprika ground
- 1/4 teaspoon cinnamon ground
- black pepper freshly ground
- 5-6 large collard leaves roughly 10 inches wide
Ingredients
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Rate this recipe!
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Instructions
- In a large skillet over medium heat, heat the oil. Add the scallions and sauté until soft, 3 to 5 minutes. Add the beef, 1 teaspoon salt, the cumin, paprika, cinnamon, and pepper. Break up the beef with a spatula until incorporated with the scallions and spices and in small bits. Cook until the beef is cooked through, about 5 minutes.
- Fill an 8-quart pot with water and bring it to a boil over high heat. Make a V-cut and remove the thickest part of the collards’ center stems while leaving the leaves intact. Bisect the leaves lengthwise. You will have 10 to 12 leaf halves, each approximately 5 inches wide. (If you are working with smaller leaves, remove the stem but keep the leaves whole).
- Put the leaves in the boiling water with the remaining 1 teaspoon salt. Don’t stir but make sure the leaves are completely submerged. Allow them to boil until still bright green but limp, 2 to 3 minutes. Pour the contents of the pot through a large colander and rinse the leaves in cold water to stop the cooking.
- Place each cooked leaf on a cutting board, stem end closest to you. Place 2 rounded tablespoons of the filling toward the bottom third of the leaf. Fold the edge closest to you over the filling and pull the filling in firmly. Fold ½ inch of each side toward the center and then roll the leaf closed—just like you would roll a burrito. The rolls will be about 3 to 4 inches wide. Repeat the procedure until you have used all of your cooked leaves and stuffing. Store in the refrigerator until ready to eat.
Recipe Notes
Adapted from Feeding the Whole Family by Cynthia Lair (Sasquatch Books, 2016).