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–+ servings

Zesty Collard Tacos

Kimberly Snyder
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Servings 2

Ingredients
  

  • 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

Instructions
 

  • In a serving bowl, combine the prepared mango, bell pepper, cilantro and jalapeño.
  • Drizzle with the juice of one lime and mix well.
  • Season to taste with salt. For best flavor, let the mixture rest for 10 minutes or longer.
  • 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 1/4-1/3 cup of the mango mixture in the middle of the leaf.
  • 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.
  • 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!!
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