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Jalapeño Beef Collard Wraps
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Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Total Time
25
minutes
mins
Servings
4
people
Ingredients
1x
2x
3x
1
tablespoon
coconut oil
1
pound
sliced steak
sea salt and freshly ground black pepper
to taste
2
large
jalapeños
minced
1/4
cup
coconut milk
1
tablespoon
honey
2
cloves
garlic
minced
1
teaspoon
ground cumin
1
teaspoon
lime zest
2
tablespoons
lime juice
6 - 8
large leaves
collard greens
2
tablespoons
diced red onion
1/4
cup
chopped cilantro
Instructions
In a large skillet over medium heat, heat coconut oil. To the skillet, add the steak. Cook for 5 minutes, until steak, is brown.
In a small bowl, whisk the next 8 ingredients (salt and pepper through lime juice) until smooth.
Pour sauce over steak and cook for 5 minutes, until steak is cooked to the desired level of doneness.
Using a slotted spoon, spoon steak into collard leaves.
Top steak with onion and cilantro and serve.
Notes
SERVING SUGGESTIONS:
Zucchini Pasta (Julienne or cut large zucchini lengthwise into thin strips; stir-fry in a skillet coated with olive oil over medium-high heat until slightly limp.)
NUTRITION:
356 Calories; 27g Fat (68.6% calories from fat); 18g Protein; 10g Carbohydrate; 3g Dietary Fiber; 63mg Cholesterol; 60mg Sodium. Exchanges: 0 Grain (Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 1/2 Other Carbohydrates.
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