Collard Green Wraps

What to source:

1 tablespoon coconut aminos

1⁄4 cup apple cider vinegar

2 tablespoon fresh lime juice

1⁄4 teaspoon sea salt

16 ounces grass-fed bison (organic preferred)

1 teaspoon ghee

1⁄2 cup finely chopped onion

3 cloves garlic, minced

1 tablespoon peeled and minced fresh ginger

11⁄2 cup carrots, cut into matchsticks

11⁄2 cup radish, cut into matchsticks

2 cups thinly sliced red cabbage

5 collard green leaves

fresh cilantro

What to do:

1. Mix coconut aminos, vinegar, lime juice, and sea salt. Set aside.

2. Heat ghee in a large skillet over medium heat. Add bison, and sauté until no longer pink, about 5 minutes. Drain and set aside.

3. Brush the pan with ghee. And onion, garlic, and ginger. Sauté until onions are tender, about 2 minutes.

4. Add the carrots, radish and cabbage, and sauté until tender, about 2–3 minutes.

5. Add the beef back to the pan. Add liquid mixture and let simmer.

6. Fill each collard green leaf with equal amounts of the beef and vegetable mixture, and top with cilantro, avocado, other toppings of choice.