Collard Green Taco- Week 2

Hi everyone. Week two of BaltiOrganic CSA is coming up. How cool are those little herb plants we got last week? This weeks recipe is more like an idea, just take a collard green leaf and put some good stuff in it, roll it up and eat it- It's amazing! The version below is Texmex inspired. Using lettuce as a substitute for a tortilla wrap or even bread is brilliant, energizing, and super healthy. My favorite dish at Liquid Earth restaurant in Baltimore is their Raw Lettuce Wrap. So, go ahead and give your own version a try...





What you'll use from your bag:

-Collard Green Leaf
-Garlic Scapes
-Spring Onion

What else you'll need: 
Use your imagination, here is one version...
-Quinoa or Rice
-Avacado
-Black Beans
-Tomato or Salsa
-Cumin, Cayenne, Coriander, Chili Powder (or taco seasoning) (or leave the seasoning out)

Other ideas for a more raw version...

-Shredded Carrots
-Shredded Beets
-Hummus

First, prepare:

-Soak and cook beans (unless using the canned version)
-Cook Rice or Quinoa
-Wash and dry as many collard leafs as you are making tacos
-Chop tomatoes (if using)
-Smash or chop avocado
-Chop some spring onion and garlic scapes, then saute in a pan with a splash olive oil for 2 minutes
-Add cooked beans to the saute pan
-Add seasonings: cumin, cayenne, coriander, chili powder  (or whatever you like)
-Use a masher or fork to combine and soften the beans

Next, create your taco

-Lay a small amount of rice or quinoa on top the collard leaf
-Place the bean mixture on top
-Top with tomatoes/salsa and avacado
-Fold together and eat like a taco

Enjoy!