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Fill a large stock pot with water and bring it to a boil. Turn the heat off. Place the collard greens in the hot water and submerge them using the tongs. After 2-3 minutes, use the tongs to remove the greens, and pat the leaves dry.
Heat the ghee in a large skillet on medium heat. Add the onions and garlic with a generous pinch of salt and sauté until just soft. Add the meat to the center of the hot pan. Use a stiff spatula to break the meat into a few large pieces. Let the meat brown without moving it for 4 to 5 minutes. Season with salt, pepper and your favorite seasonings, to taste.
Lay the collard greens flat with the dull side facing up and assemble each with a spoonful of ground beef, tomato slices, scallion and cabbage. Tuck the sides in and roll lengthwise. Slice in half with a sharp knife and serve.