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Collard Greens and Venison Quesadillas (Paleo)

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.

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


  • 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)


  1. Prep Collard Greens: Blanch collard green leaves in boiling water for 30 seconds to soften. Drain and set aside.
  2. Cook Venison: In a skillet, brown the ground venison in olive oil over medium heat.
  3. Add Flavors: Stir in diced onion and minced garlic. Cook until the onion is translucent.
  4. Season: Add salt and pepper to taste. Remove from heat.
  5. Assemble Quesadillas: Lay out a collard green leaf, spoon some venison mixture in the center, and fold the leaf over.
  6. Cook: In a hot skillet, sear each side of the collard-wrapped venison until slightly crispy, about 2-3 minutes per side.
  7. 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.


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.