Paleo Kale Burrito

Votes: 3

Time: 30 min.
Complexity: easily
Servings: 2

Nutritional value per serving:

Calories 320, total fat 20 G., saturated fats 6 G., proteins 22 G., carbohydrates 16 G., fiber 9 G., cholesterol 380 mg, sodium 700 mg, sugar 3 G.

Make a burrito the way cavemen did in the Stone Age, if they made one at all. Because otherwise, they'd be missing out. A burrito wrapped in kale leaves is incredibly juicy, delicious, and healthy. And even if you're not following the Paleo diet, you'll still love this snack for its lightness and vibrant appearance. Make a filling of fried eggs, crispy bacon, and vegetables, and instead of a wheat tortilla, wrap it in kale leaves. Steam them first to make them more pliable. Serve this paleo burrito for breakfast or take it on the go for a healthy snack.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 large kale leaves (about 300g), washed and dried
4 strips unsmoked, sugar-free bacon
4 eggs, beaten
1 tbsp freshly squeezed lime juice
Half an avocado, cut into 4 slices
Half a small red bell pepper, cut into strips
Half a serrano pepper, finely chopped
Half a large tomato, chopped
A quarter of a small red onion, finely chopped
Coriander leaves, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: leafy cabbage, kale, bacon, eggs, lime juice, Avocado, sweet pepper, serrano pepper, tomatoes, red onion, cilantro

Cooking the dish according to the recipe:

Fold each cabbage leaf in half and cut the stems with a knife down to the leaf.
Fill a large saucepan with 2.5 cm of water. Place a steamer basket on top and bring the water to a boil. When the water begins to steam and simmer, reduce the heat to medium, add the cabbage, cover, and steam until the leaves are tender and pliable, 3-4 minutes. Remove from heat and, using tongs, transfer to a baking sheet to cool completely.

In a medium nonstick skillet, cook the bacon over medium-high heat until very crisp, 4-5 minutes per side. Transfer the bacon to a paper towel-lined plate and drain most of the rendered fat from the skillet, reserving only 1 tablespoon. Reduce the heat to medium. Add the eggs, season with salt, and cook, scraping the bottom and sides of the skillet with a rubber spatula, until the eggs are set, about 5 minutes. Transfer to a small bowl.
In another small bowl, combine lime juice, avocado, bell pepper, tomato, and red onion. Season with salt.
Assemble the burrito: On a flat work surface, lay four large cabbage leaves, overlapping them slightly in a quatrefoil pattern, to form a 12-inch (30-cm) diameter leaf. (It's okay if the wrapper isn't round.) Sprinkle with salt. Place half the eggs, half the avocado mixture, and 2 strips of bacon across the leaves, about 3 inches from the bottom, 3 inches from each side. Sprinkle with cilantro and form the filling into a tight log. Fold the sides of the leaves over the ends of the filling, then roll up tightly from the bottom to the top like a burrito. Repeat with the remaining cabbage leaves, eggs, avocado mixture, and bacon. Cut in half and serve.

Categories: