Collard Greens and Venison Quesadillas (Paleo) are a type of quesadilla that features collard greens and venison and is made with Paleo-friendly ingredients.
Collard greens are a leafy green vegetable that is often used in Southern cuisine. Venison is a lean meat that is high in protein and is often used as a substitute for beef. The collard greens and venison are typically mixed with cheese and layered on a tortilla before being folded in half and cooked until the cheese is melted and the tortilla is crispy.
The quesadillas are made with Paleo-friendly tortillas that are grain-free and gluten-free. Collard Greens and Venison Quesadillas (Paleo) can be served with a variety of toppings such as sour cream, guacamole, or salsa.
Dive into the rustic world of Collard Greens and Venison Quesadillas, a culinary marriage of wild game and nutrient-packed greens that fits squarely within a Paleo diet.
Table of Contents
Key Takeaways
- Who This Meal Appeals To: Hunters, Paleo enthusiasts, and fans of nutrient-dense foods.
- Estimated Duration: 40 minutes.
- Nutrition Facts: High in protein, rich in fiber, vitamins, and minerals, low in carbs.
About This Recipe
This recipe delivers a new twist on quesadillas, replacing tortillas with collard greens and cheese with venison. It’s a tribute to natural ingredients and ancestral eating.
Equipment Required
- Non-stick skillet or griddle
- Mixing bowl
- Cutting board
- Knife
- Measuring spoons
- Tongs or spatula
Ingredients
- 8 large collard green leaves, stems removed
- 1 pound ground venison
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh thyme for garnish (optional)
Instructions
- Prep Collard Greens: Blanch collard green leaves in boiling water for 30 seconds to soften. Drain and set aside.
- Cook Venison: In a skillet, brown the ground venison in olive oil over medium heat.
- Add Flavors: Stir in diced onion and minced garlic. Cook until the onion is translucent.
- Season: Add salt and pepper to taste. Remove from heat.
- Assemble Quesadillas: Lay out a collard green leaf, spoon some venison mixture in the center, and fold the leaf over.
- Cook: In a hot skillet, sear each side of the collard-wrapped venison until slightly crispy, about 2-3 minutes per side.
- Garnish and Serve: Optionally, sprinkle with fresh thyme. Serve immediately.
Side Dishes
- Cauliflower rice
- Steamed or grilled veggies
- Paleo-friendly salsa
- Fresh fruit slices
Storage Options
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Not recommended due to the collard greens.
Ingredient Substitutes
- Collard Greens: Swiss chard or large lettuce leaves can be used.
- Venison: Ground beef, lamb, or turkey can be substitutes.
- Olive Oil: Avocado oil or coconut oil can be used.
Alternatives to this Meal
- Collard Greens and Venison Stir-Fry: Sauté venison and collard greens with some Paleo-friendly sauce.
- Collard Greens and Venison Salad: Chop cooked venison and collard greens, toss with a vinaigrette.
- Collard Greens and Venison Casserole: Layer ingredients in a baking dish and bake.
If you are interested in reading more about Paleo Quesadilla Ideas, please take a look at these related articles: Yuca and Lamb Quesadillas or Almond Flour Tortilla and Chicken Quesadillas.
Conclusion
Collard Greens and Venison Quesadillas offer a hearty, nutritious meal that aligns with Paleo principles. It’s a delightful blend of earthy greens and lean meat that will leave you satisfied without compromising your diet.
