Processed with VSCOcam with f2 preset

Written by: Emma – Our in-house AASDN-Certified Nutrition Specialist

Made using ingredients from the Garden Box Delivered January 20, 2015

Collard Chorizo Wraps

img_2482

With this winter storm, we need two things… warmth and greens!

img_2472

This week’s recipe calls for:

1 lb chorizo sausage

8 collard leaves

small bunch of cilantro

2 tomatoes

1 avocado

1/2 head of cabbage

olive oil

1 inch fresh turmeric

img_2474

img_2473

First, wash the collards and cut the stem from them.  You will use these as the wraps.  Set them aside

img_2475

Next, chop the cabbage into small pieces and place into a large pot with some oil.

img_2476

Add diced onions, chopped cilantro and grated turmeric.  Dice the tomatoes and the avocado, but leave them to add as toppings after everything has cooked.

img_2477

Next, chop the chorizo into small pieces and add it to the bowl of cabbage, onions, cilantro and turmeric.

img_2478

Cook the chorizo until browned.  Then lay each collard flat and spread some of the sauteed mixture at the top.  Top with avocado and tomato.  Roll up carefully and sink those teeth in!

Processed with VSCOcam with f2 preset

I served it alongside some golden beets!

Stay warm everyone!