Zesty Collard Tacos
Serves: 2
  • 1 large ripe mangos, diced (see photos)
  • ½ red bell pepper, chopped
  • ⅛ cup packed fresh cilantro leaves, chopped
  • ½ jalapeño, seeded and minced
  • 1 large lime, juiced (about ¼ cup lime juice)
  • sea salt, to taste
  • 2 collard greens, washed with stems trimmed about 2 inches from bottom of leaf
  1. In a serving bowl, combine the prepared mango, bell pepper, cilantro and jalapeño.
  2. Drizzle with the juice of one lime and mix well.
  3. Season to taste with salt. For best flavor, let the mixture rest for 10 minutes or longer.
  4. Take a collard green with the dark edge facing down on your cutting board. Trim off the stem and up about two inches into the leaf. Place about ¼-1/3 cup of the mango mixture in the middle of the leaf.
  5. To assemble, roll up burrito style. Fold one of the long ends in, and then both the end pieces, and then the other long way, tucking in firmly.
  6. Place with the folded edge down on your cutting board, and slice firmly into two pieces on the diagonal. Serve on your favorite plates and enjoy!!
Recipe by Solluna by Kimberly Snyder at https://mysolluna.com/blog/2019/10/13/zesty-collard-tacos/