I’m sure we all have these days. It’s so hot out that you can’t even carry your lettuce to the car without it wilting. Then you practically suffocate in the car while the a/c struggles to catch up with the 110 degree heat box that has become your front seat. On those kind of days, you just don’t want a hot meal, but if you’re like me, salads are getting old. In this recipe the meat is the only thing cooked and the rest of it is crisp cool and refreshing. A happy compromise.
This recipe is adapted from the Conscious Cleanse book. It’s a 14 day cleanse perfect for people with food allergies, or for people exploring the possibilities of food allergies. I’m on day 12 out of 14 and feeling great. It was born from a “not another salad!” type of evening.
- Swiss Chard leaves (can also use collards)
- 1 lb. ground bison meat
- 1 zucchini, cut into matchsticks
- 2 carrots, cut into matchsticks
- 1 TBSP. olive oil
- 1 sprig fresh basil
- 1 avocado
- 4 leaves Tuscan kale
Brown the bison meat and season to your liking (I used chipotle peppers, salt, and pepper).
Meanwhile, wash the Swiss chard leaves, shaking off excess moisture. Slice each leaf in half, lenthwise removing the ribs. Try not to use leaves that are extremely fragile or that have holes in them, or your dinner will get really messy. Set aside.
Cut basil leaves into strips and add into a bowl with zucchini and about a tablespoon of olive oil. Stir well to coat.
Wash the kale and tear into bite size pieces. When the bison is done browning, turn off the pan, push the meat to one side and add the kale to the still warm pan to allow it to wilt.
Cut the avocado in half, remove the pit, scoop out the inside and cut into strips.
Now assemble your meal. Assemble all the ingredients onto your Swiss chard leaf and begin rolling from the larger end toward the point of the leaf. You can use a toothpick to hold them together, or place them in a shallow tupperware or baking dish. Mine didn’t unravel. This comfortably fed one person (with a little leftover filling), but could feed two if you add side dishes. To get the pretty display at the end I sliced off the ends of the wraps after they were all assembled, but this isn’t necessary.