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  • Writer's pictureThe 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.

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