Paleo Sloppy Joe Collard Green Roll-Ups | Nik Snacks
This post is sponsored by Kevin's Natural Foods. I was compensated but all words and photos are my own.
Kevin’s Natural Foods is hosting the Blogger Recipe Challenge, #EatCleanLiveHappy and I'm thrilled to share these Paleo Sloppy Joe Collard Green Roll-Ups with you.
Kevin’s Natural Foods makes EIGHT all-natural sauces that make meal prep easy. Just add your favorite protein and vegetables, rip open a package of Kevin’s sauce and serve: Thai Coconut, Korean BBQ, Lemongrass Basil, Cilantro Lime, Teriyaki, Tikka Masala, Classic Taco, and Tomatillo Taco. They're paleo, keto, gluten-free, dairy free with no refined sugars added. Locally, I've found Kevin's Natural Foods at Whole Foods but you can also find them on Facebook, Instagram and Pinterest!
I'm trying to be a picture of health so I've steadily been adding more leafy greens and vegetables into my diet (along with drinking 3 liters of water a day and keeping a food diary) and to have a little fun with dinner, I've been on a sloppy joe kick lately. Ground beef was on sale and I am a little tired of the same old meatballs, hamburgers and lettuce wraps, so here we go!
These roll-ups are great for a quick weeknight meal that is far from the "man in a can" but simple enough to prep ahead for a Not Sad Desk Lunch or a lazy weekend. When you add Kevin's Natural Sauce, you're introducing yourself to a world of clean flavors without guilt. Spicy, slightly sweet with fresh added vegetables, serve these with coleslaw, oven fries or potato salad for a light meal.
Sloppy Joes origins go back to loose meat sandwiches that were popular in the Midwest in the 1940s. Traditionally made with ketchup, Worcestershire sauce, sugar and ground beef, this sandwich is served on hamburger buns. Paleo Sloppy Joe Collard Green Roll-Ups turn the traditional on its head with a paleo, keto, kid-friendly twist.
Big ol' steamed collard green leaves are a great low-carb substitute for tortillas.
You can easily steam them and refrigerate or freeze and thaw them right before making the sloppy joe filling. Keep the steamed greens in your fridge to make roll-ups filled with lean turkey, ham or even pimiento cheese!
It’s easy to make steamed leafy collard greens ahead of time:
Rinse greens in a sink or large pot of cold or room temperature water to rid them of any grit or debris.
Meanwhile, bring a large pot of heavily salted water to boil.
Drop the trimmed leaves into the boiling salted water, a few at a time. After 30-45 seconds, transfer the blanched collard greens right into an ice bath to stop the cooking and retain the bright green color.
Pro tips:
Use cornstarch or arrowroot to thicken up the sauce, if desired. Simply add equal amount starch and water to create a slurry. Pour it into the simmering sauce and bring to a boil and stir to cook and evenly distribute.
After the collard greens have cooled, dry each one off between paper towels. I layer each leaf between sheets of parchment and insert into a resealable plastic bag. Will keep for 7 days.
Here are some variations to this recipe:
Chop up collards and
1. Spoon into bell peppers, top with shredded parmesan and bake
2. Spoon into lettuce cups for a sandwich
3. Enjoy on a salad with fresh vegetables, hard boiled egg and a zesty dressing
4. Serve over spaghetti squash
5. Serve with mashed cauliflower
6. Use ground pork, chicken or ground turkey breast in place of beef
Paleo Sloppy Joe Collard Green Roll-Ups
Ingredients
- 1 Tablespoon coconut oil or sunflower oil
- 2 cups bell peppers (red, yellow, green), diced
- 1 cup carrots, peeled and diced
- 1 lb lean ground beef (93/7)
- 1 Tablespoon yellow mustard
- 1 pouch Kevin's Natural Korean BBQ sauce
- 1 bunch steamed collard green leaves, stems removed
- 1 bunch fresh collard greens, stems removed
Instructions
- Heat a large skillet on medium-high heat and add oil. Sauté bell peppers and carrots first, until water is released and edges of the peppers start to caramelize. Add lean ground beef to the pan and cook until the beef is almost cooked through. Make sure to break the beef up into tiny pieces using the blunt end of a spatula or spoon. Add the mustard and the entire pouch of Kevin's Natural Korean BBQ sauce. Stir and cover. Simmer for 5-7 minutes.
- Lay one of the prepped and dried collard green leaves on a work surface. The side of the stem that you trimmed should be facing up. If the leaves are small or have holes, overlap two to get more surface area and cover any holes.
- Fold the sides of the leaf towards the center, then the bottom, so that the filling is cradled. Roll the leaf up and over the filling to create a fully encased tube. If desired, cut using a serrated knife blade as to not push too hard on the roll-up and cause the filling to ooze out. But then again... it IS a sloppy joe!
- Rinse greens in a sink or large pot of cold or room temperature water to rid them of any grit or debris.
- Meanwhile, bring a large pot of heavily salted water to boil.
- Drop the trimmed leaves into the boiling salted water, a few at a time. After 30-45 seconds, transfer the blanched collard greens right into an ice bath to stop the cooking and retain the bright green color.After the collard greens have cooled, dry each one between paper towels. Use immediately or layer each leaf between sheets of parchment and insert into a resealable plastic bag. Will keep for 7 days.
Notes:
Use cornstarch or arrowroot to thicken up the sauce, if desired. Simply add equal amount starch and water to create a slurry. Pour it into the simmering sauce and bring to a boil and stir to cook and evenly distribute.
After the collard greens have cooled, dry each one off between paper towels. Layer each leaf between sheets of parchment and insert into a resealable plastic bag. Will keep for 7 days.
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About the author
Nikki Miller-Ka
Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.
Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.
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