Steak & Egg Collard Wraps
1 tsp Extra Virgin Olive Oil
3 ozs Flank Steak
1 cup Collard Greens (whole leaf, stem removed)
2 Egg (whisked)
2 tbsps Canned Coconut Milk
1 tsp Dried Parsley
Sea Salt & Black Pepper (to taste)
Amount per serving
1Heat the oil in a pan over medium heat. Cook the steak for seven minutes on each side, or until desired doneness.
2While the steak is cooking, bring a large shallow pot of water to a boil. Blanche the collard leaves one at a time by placing them in the boiling water for one minute, then transferring to an ice bath. Pat the leaf dry and set aside.
3Remove the steak from the pan and use the same pan to scramble your eggs. Season with salt and pepper to taste. While the eggs are cooking, slice your steak.
4In a small bowl, whisk together the coconut milk, parsley, salt, and pepper.
5Combine the steak slices, scrambled eggs, and sauce together in the middle of your collard leaf. Fold in the sides of the leaf, then roll it all up. Slice the roll in half if desired, and enjoy!
LeftoversRefrigerate in an airtight container for up to three days.
Serving SizeOne serving is equal to one wrap.
More FlavorAdd garlic powder to the coconut milk sauce.
Additional ToppingsAdd avocado, red pepper, and/or mushrooms.