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 to tear holes in the leaves.
  2. Heat a skillet over medium heat.
  3. Add the bacon and cook until crispy and the fat has rendered.
  4. Remove the bacon from the skillet and roughly chop.
  5. To the bacon drippings add the pepper and onion. Cook, stirring occasionally, for 2-3 minutes until just tender. Remove from the skillet.
  6. Add the eggs to the skillet and cook, scrambling, for 2-3 minutes until cooked through.
  7. Stir in the salsa.
  8. To assemble the burritos, divide the eggs, vegetables, bacon, and avocado among the collard leaves.
  9. Roll up burrito-style and serve.