Paleo Recipes - Sweet Potato Turkey Burritos

I Love My Collard Greens And Paleo Sweet Potato Turkey Burritos

collard greens This has been my first year doing any “real” sort of gardening. I have tinkered with little things here and there over the years. There have been times and locations (Steve and I have moved a lot over our close to 13 years together) where I have had wild successes with flowers but I’ve never had any real “vegetable” experience. A few tomato plants here, maybe some peppers there. These attempts have been fairly unsuccessful and have always left me wanting to take it further. I have even failed at zucchini which I have always thought was fool proof, go figure.

Fast forward. This year we went a little more in to the vegetable gardening realm which you can read about in a different post. It started with two raised beds and a cold frame for my birthday. I then added my “garden experiment” and then “my sweet potato experiment”. I found the more I planted, the more I wanted to until I found myself squeezing swiss chard, cauliflower and collard greens into our ornamental beds in front of the house. Guess what, it’s all doing pretty darn good. Yesterday, for the first time ever, I was able to harvest some of the big, broad collard greens and use them for these tasty paleo takes on burritos.

I was stoked and the burritos were delicious!!!

Paleo Sweet Potato Turkey Burritos

  • Peel and chop 1-2 two sweet potatoes and start them boiling in some water. Boil them until tender to the bite but not to mushy. If you’re in a hurry  like I was today you can throw them in a bowl with a little water, cover and microwave for 6-8 minutes to save time.
  • Start an additional pot of water with a steamer to steam your collard greens.
  • As the sweet potatoes cook, heat a large skillet and add a little fat(this isn’t essential but I usually do since ground turkey breast is so lean, today I used 2 TBSP of Bacon grease)
  • As the meat begins to brown add your cumin, powdered garlic, salt and pepper
  • By now the water for steaming should be starting to boil. Put in all of your greens in a stack and cover the pot with a lid. Allow the greens to steam until they turn dark green and are tender, 4-5 minutes seems to work for me. If they go longer they turn a bit more olive in color and have a tendency to break apart.
  • Once the meat is cooked, stir in the tender sweet potatoes and saute for an additional minute or so adjusting any spice, maybe a bit more salt and pepper, cumin, etc. Maybe not….
  • Prep to wrap your burritos. I place a large collard leaf down, scoop a large spoonful or two into the green, top with a bit of salsa, tuck in the ends then wrap the sides up and around. This is one tasty little package. Repeat the process until you work through all of the greens.

sweet potato turkey burritos

A few notes:

The greens actually keep quite well leftover so you can wrap them all in to burritos at once and have plenty to reheat following days.

Some people think it’s horrible to cook in the microwave. Some people don’t. Honestly I haven’t done enough research to really know, sometimes I do(If I’ve planned poorly and am in a rush) sometimes I don’t. Learn more from a paleo authority here.

Collards are gorgeous to look at and seem fairly low maintenance. I will continue to grow them in flower gardens for years to come.

I am always cooking to ride the fine line of spicy enough for flavor, not to spicy for my 1 and 5 year old to eat. Additions that would be great while cooking the meat, diced onion, a jalapeno, red pepper flakes, cayenne, experiment, you can’t go wrong with this…

 

paleo sweet potato turkey burritos

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