• Admin The Farmer's Wife

Collard Green Burritos


  • 1 pound taco meat or vegan substitute

  • 3/4 cup Mexican cheese spread

  • 4 large collard greens* (as big and fresh as possible)

  • 1 cup alfalfa, broccoli, or radish sprouts

  • 1 cup fresh cilantro

  • 1/2 small ripe avocado

  • 1/2 cup red onion (or thinly sliced radish)

  • 1/2 cup salsa


  1. Place washed collard green leaves on a cutting board and cut off the large stems at the base. Then use a knife to thinly shave along the remaining stem at the base of the collard green to thin until pliable (this helps ease the rolling process).

  2. Place a collard green leaf on a cutting board and top with 1/2 cup taco meat, 1/4 cup sprouts, 1/4 cup cilantro, a couple slices of avocado, onion (or radish), and a few spoonfuls Mexican Cheese Spread and Red Salsa.

  3. Roll one end of collard leaf over the fillings lengthwise. Then fold the ends in, roll again, and place wrap seam-side down on a serving plate. Repeat previous step with the remaining collard leaves and fillings.

  4. Best when fresh. Leftovers will keep covered in the refrigerator up to 2 days.

Credit to: https://minimalistbaker.com/vegan-collard-green-burritos/

88 views1 comment

7526 160th Ave

Oak Park, MN 56357

Phone: (952) 836-5263

Email: Jodi@brownfamilyproduce.com 

to receive the weekly CSA Farm Newsletter
  • Grey Facebook Icon

© 2018 Brown Family Farm. All rights reserved. Designed by Schnell Designs. Maintained & Updated by Jodi Brown.