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Kale and Bison Roll Ups

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Ingredients Method

Ingredients
  

  • 6 large kale leaves
  • 1 tsp coconut oil
  • 1 small onion diced
  • 1 clove garlic minced or grated
  • ¾ cup shredded carrot
  • 2 cups shredded zucchini squeezed of excess moisture
  • 2 cups shredded green cabbage
  • 500 g extra lean grass fed ground beef or bison or a mixture of the two
  • sea salt to taste
  • fresh cracked pepper to taste
  • 2 Tbsp coconut aminos or soy sauce
  • ¼ tsp cayenne
  • 1 ½ tsp dried oregano chopped
  • ¼ tsp coriander
  • 1 tsp chili powder
  • ½ cup chopped tomatoes optional garnish
  • ½ an avocado sliced (optional garnish)
  • ¼ cup chopped chives optional garnish

Method
 

  1. Cut the stems off the Kale at the bottom of the leaf. Flip the kale over and run the knife parallel to the leaf (along the stem) to make it flatter. This will also help when you bite into it.
  2. Fill a pot fitted with a steamer attachment with two inches of water. Bring to a boil and arrange leaves flat in the steamer. Steam for about 3 minutes. Remove and drain on towels. Set aside until needed.
  3. In a heavy saucepan (cast iron is best), heat coconut oil until hot. Place the onion and garlic in the pan and cook for about 5 minutes, or until onions are browned. Add in the other vegetables and cook until softened.
  4. Add in the ground meat and cook for another 7-8 minutes, or until browned. Season with salt, pepper, coconut aminos and other spices. Remove from heat and set aside.
  5. Place a large spoonful of the meat mixture onto a flattened and laid out kale leaf, top with optional garnishes. Roll the bottom of the leaf over the meat, then each side into the middle and finally roll up like a burrito. Set seam side down on plates and serve.
  6. These are great dipped in creamy aiolis and served with a side salad!