Recipe: Organic Bacon and Greens Snack Wrap

Each week, I receive organic produce delivered to my home in a “sweetness basket” from Milk & Honey Organics. This week’s basket had Collard Greens in it. I’m from the North, and while I love the South and all it has to offer, I have struggled to perfect the art of collard greens. This recipe was my first real success with the lovely, leafy vegetable. I hope you enjoy it as much as we did!

Organic Bacon and Greens Snack Wrap

by Melissa McKinnon

Ingredients:

• 3 strips organic bacon, chopped
• 1 bunch organic collard greens (spinach would work too), washed, dried, stems removed, and chopped (about 2 ½ c. chopped, fresh)
• 1 large organic garlic clove, minced
• 2 organic baby bella mushrooms, chopped
• 1 tsp. hot sauce (I used Texas Pete, still looking for a good organic brand, if you have suggestions)
• Sprinkle of seasoned salt (I used Lawry’s, still looking for a good organic brand here too)
• 4 oz. organic cream cheese (reduced fat or part skim, preferably)
• 4 all-natural/organic whole-wheat tortillas, quartered

Instructions:

• Heat skillet to medium heat. Meanwhile, chop ingredients.
• Fry 3 strips bacon to desired crispness, remove from skillet and drain on paper towel lined plate. Crumble.
• Reserve bacon drippings and add chopped greens, garlic, and mushrooms.
• Saute for 3-5 minutes, until greens are tender, garlic is carmelized, and mushrooms are reduced.
• Reduce heat to low, add hot sauce and seasoning salt to your taste.
• Add cream cheese and stir in until melted and well combined.
• Spread a tablespoon or two onto each tortilla quarter. Fold each in half and enjoy hot or chilled.

Musings:

• Quartering the wraps makes this recipe go further as an appetizer. Most people stick to two or three pieces, though I’ll warn you, these are addictive.
• If you prefer, you could add the filling to wontons and bake or fry for a delicious appetizer. This recipe would yield 20-24 wontons (1 1/2 tsp. per wonton).
• My husband and I think the wontons would be a great appetizer with grilled spare ribs.

Bon Appetit! ~Melissa

(PS – I used this as my first contributing post on The Carolina Farm Stewardship Blog. Check them out here or by clicking the button on the side bar.)