Green Enchiladas Recipe & Peanut and Vegetable Salad

For those on a low-carb adventure, finding something easy to use as tortilla wrappers can be challenging. While you can buy some Paleo tortillas in the store these days, we’re about upping our veggie content whenever we can. Collard greens—a staple in the South—make a great wrapper for these enchiladas. They’re durable, full of vitamins and nutrients, and far less expensive than any store-bought wraps. Try these out next time you have a hankering for enchiladas!

SERVES 3 TO 4 / PREP TIME: 15 MINUTES / TOTAL TIME: 30 MINUTES

2 tablespoons fat (ghee, coconut oil, or lard)

2 poblano peppers, stems removed, seeded and chopped

1 medium onion, minced

3 cloves garlic, minced

1½ teaspoons ground cumin

1 pound boneless, skinless chicken breasts or thighs, cut into small chunks or thin strips (or use 1 pound leftover cooked chicken)

¼ cup chopped fresh cilantro

One 4-ounce can green chiles (optional)

Salt and black pepper

2 cups salsa verde, store-bought or homemade

8 to 10 large collard green leaves

1. Preheat the oven to 375°F.

2. Heat a large skillet over medium-high heat and add the fat. Once shimmering, add the poblano peppers, onion, and garlic and sauté until the onions are translucent, 3 to 5 minutes.

3. Add the cumin and chicken and stir, sautéing until the chicken is cooked through, about 5 minutes more. Transfer the chicken to a cutting board and coarsely chop.

4. Return the chicken to the pan with the vegetables and stir in the cilantro and green chiles (if using). Season with salt and black pepper to taste. Stir in about ½ cup of the salsa verde.

5. To prepare the collard greens, add them to the boiling water and blanch for 30 to 60 seconds, then drain and rinse under cold water.

6. To assemble the enchiladas, cut the bottom of the collard leaf to make a flat edge and trim the sides as appropriate. Place about ⅓ cup of the chicken mixture on a leaf, toward the bottom. Carefully roll up the leaf from the bottom to cover the mixture, fold in the sides, then continue rolling to create the enchilada. Place in an 8 × 8-inch baking pan. Repeat until all the filling is used.

7. Place the enchiladas in the oven and bake for 10 minutes to heat everything through.

NOTES: If you enjoy and/or tolerate dairy, top with some shredded cheese or sour cream. To make the collard greens a bit more pliable, if the stem and center rib are very thick, turn over the leaf and with your knife parallel to the cutting board, carefully shave off part of the stem to make a flatter surface.

Peanut and Vegetable Salad

(Ready in about 25 minutes | Servings 4)

Ingredients:

1 pound raw peanuts, shelled

2 cups water

1 bay leaf

2 tomatoes, chopped

1 cup sweet onion, diced

1/4 cup hot peppers, finely minced

1/4 cup celery, diced

2 tablespoons fresh lime juice

2 tablespoons olive oil

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

Directions:

First, blanch raw peanuts in boiling salted water for about
1 minute; drain. Then, discard the skins.

Next, cook peanuts, along with two cups of water and the
bay leaf; let peanuts cook about 20 minutes under pressure.

Transfer cooked peanuts to a large-sized salad bowl.
Add the remaining ingredients and toss to combine.