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These burrito-style collard green wraps are brimming with brown rice, plus a saucy simmer of ground beef seasoned with the bold, fragrant flavors of a Jamaican beef patty. Using lean beef keeps the meal healthfully balanced, but you could substitute ground chicken or turkey, if you prefer.

Unfilled, blanched collard greens may be prepared up to 3 days ahead and kept in an airtight container in the refrigerator. Allow to come to room temperature or warm slightly in the microwave before assembling.

From cookbook author and nutritionist Ellie Krieger.

Ingredients

Directions

  1. Step 1

    Bring a large pot of water to a boil and prepare a large bowl of ice water.

  2. Step 2

    While the water comes to a boil, trim the stems off the collards at the base of their leaves. Place one leaf at a time on a cutting board, top side down, and use a vegetable peeler or sharp paring knife to shave down any thick, heavy stem that runs through the center of the leaf. Place the leaves in the boiling water and cook for 30 seconds, then transfer them to the ice water to chill completely. Place the leaves on clean kitchen towels (you may need to alternate layers of collards and towels to stack them) and pat dry.

  3. Step 3

    In a large skillet over a medium-high heat, heat 1 tablespoon of the oil until shimmering. Add the beef and cook, breaking it up with a wooden spoon as it cooks, until no longer pink, about 8 minutes. Transfer the meat to a plate.

  4. Step 4

    Add the remaining tablespoon of oil to the skillet and reduce the heat to medium. Add the onion and Scotch bonnet or habanero, and cook, stirring occasionally, until they have softened, about 3 minutes. Add the garlic and cook for 30 seconds more. Stir in the curry, paprika, allspice and cayenne and stir to combine. Return the beef to pan and stir in the thyme, salt and black pepper. Add the broth and raise the heat to bring to a boil, if necessary, then return the heat to medium and simmer, uncovered, stirring occasionally, until most of the liquid has evaporated, 20 to 30 minutes. Stir in the scallions and season to taste with additional cayenne and/or salt.

  5. Step 5

    To assemble, place one collard leaf on a plate, scoop 1/4 cup of rice onto the center of the leaf, followed by a heaping 1/3 cup of the meat mixture. Fold burrito-style and serve.

Nutritional Facts

Per serving

  • Calories

    420

  • Carbohydrates

    33 g

  • Cholesterol

    75 mg

  • Fat

    19 g

  • Fiber

    3 g

  • Protein

    30 g

  • Saturated Fat

    6 g

  • Sodium

    460 mg

  • Sugar

    3 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From cookbook author and nutritionist Ellie Krieger.

Tested by Olga Massov

Published February 26, 2020

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