In a large skillet over medium heat, add the cooked ground beef and bone broth (the broth keeps it from drying out!). Cook for about 5 minutes until heated thoroughly and once broth reduces, then remove skillet from heat.

In a food processor, combine avocados, lime juice, cilantro, jalapeno, salt and pepper. Puree until smooth.

In the collard leaves, add beef, fennel, onion and drizzle with avocado crema then serve.