From The August/September 2017 issue
Serves 2


  • 4 large collard leaves
  • 6 slices bacon
  • 1/2 cup sliced red bell pepper
  • 1/4 cup sliced red onion
  • 3 large eggs, lightly beaten
  • 4 TBSP salsa
  • 1/2 medium avocado, sliced


  1. Lay the collard leaves on a flat surface stem side up. Trim the stems to be even with the bottom of the collard leaves. Use a paring knife to shave off the thick portion of the stem running through the leaves, being careful not

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