So this has been become a favorite breakfast for me lately. The best part – it takes minutes to prepare! It’s a great way to get some greens in in the morning while being light and hearty at the same time. Use whatever leftover veggies you have in your fridge from meal prepping or from your dinner the night before - I always seem to have sweet potatoes on hand.
Here’s what I used:
- 1 or 2 collard green leaves, destemmed
- handful of arugula
- ½ c cooked sweet potato, diced
- 2 eggs, scrambled
- coconut oil for cooking
- harissa sauce/paste – homemade or store bought. I like this recipe http://www.katherinemartinelli.com/blog/2012/homemade-harissa-recipe/
- sliced red onions – garnish, optional
De-stem the collard greens by using a paring knife to carefully cut the thick middle stem so you can roll it without it breaking and tearing holes. If you happen to have a tear, use a piece from another collard green leaf to patch it up.
Use one larger or two small, dark green side facing down (that way when you roll it, the bright green color is on the outside).
Layer the arugula leaves, sweet potatoes, scrambled eggs, harissa (or other favorite sauce) and red onions.
Roll the ingredients like you would a burrito and enjoy! Easy for on the go, AKA in the car breakfasts.