Collard-rito, Collard-acos (Recipe)

One meal that I’ve been eating a lot of lately are what I call collard-rito, or collard-acos:

 

Ingredients:

7-10 oz of collard greens

~Half of a pound of raw cherry tomatoes

1 container of raw white button mushrooms

~80g of raw purple onion

1-2 raw habaneros

1 avocado

1g Salt

 

Directions:

Cut the stems off the collards, then add the collard leaves to a large pan with half a cup of water. Boil/steam this for less than 5 minutes,then take out the slightly softer leaves. I don’t waste the resulting the collard-tea, as I drink it after it cools! Take half of the collard leaves and bunch them flat together on a plate. Add half of the avocado, then half of the 1 gram of salt, then some of the onions, mushrooms, and chopped habaneros, and whatever room is left for the tomatoes. While I’m making this meal, I snack on the raw mushrooms, eventually finishing the entire container. Then, I fold it all together. If I add less veggies and can wrap it like a burrito = collard-rito. If I stuff it with too many veggies (like a taco), = collard-aco. It’s delicious!

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If you’re interested, please have a look at my book!

Michael Lustgarten

Ph.D, Physiology, University of Texas Health Science Center at San Antonio, 2009 B.S., Biochemistry, Queens College, 2003 B.A, English Textual Studies, 1994, Syracuse University

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