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| Prep Time | 40 minutes |
| Servings |
rolls
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Ingredients
- 2 teaspoons olive oil , extra virgin
- 1 medium onion , finely chopped
- 1/4 pound grass-fed beef
- 2 teaspoons sea salt , divided
- 1/2 teapsoon ground cumin
- 1/2 teaspoon ground paprika
- 1/4 teaspoon ground cinnamon
- black pepper , freshly ground
- 5 to 6 large (10-inch wide) collard leaves
- Tzatziki sauce , for serving
Ingredients
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Instructions
- In a large skillet over medium heat, heat the oil. Add the onion and sauté until transluscent, 5 to 7 minutes. Add the beef, 1 teaspoon salt, the cumin, paprika, cinnamon, and pepper. Break up the beef with a spatula until incorporated with the onion 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.
Recipe Notes
Adapted from Feeding the Whole Family by Cynthia Lair