Paleo Kale Burrito

Ingredients:

• 8 large kale leaves (about 300g), washed and dried
• 4 strips unsmoked, sugar-free bacon
• 4 eggs, beaten
• 1 tbsp freshly squeezed lime juice
• Half an avocado, cut into 4 slices
• Half a small red bell pepper, cut into strips
• Half a serrano pepper, finely chopped
• Half a large tomato, chopped
• A quarter of a small red onion, finely chopped
• Coriander leaves, for serving

Preparation:

1. Fold each cabbage leaf in half and cut the stems with a knife down to the leaf.
2. Fill a large saucepan with 2.5 cm of water. Place a steamer basket on top and bring the water to a boil. When the water begins to steam and simmer, reduce the heat to medium, add the cabbage, cover, and steam until the leaves are tender and pliable, 3-4 minutes. Remove from heat and, using tongs, transfer to a baking sheet to cool completely.
3. In a medium nonstick skillet, cook the bacon over medium-high heat until very crisp, 4-5 minutes per side. Transfer the bacon to a paper towel-lined plate and drain most of the rendered fat from the skillet, reserving only 1 tablespoon. Reduce the heat to medium. Add the eggs, season with salt, and cook, scraping the bottom and sides of the skillet with a rubber spatula, until the eggs are set, about 5 minutes. Transfer to a small bowl.
4. In another small bowl, combine lime juice, avocado, bell pepper, tomato, and red onion. Season with salt.
5. Assemble the burrito: On a flat work surface, lay four large cabbage leaves, overlapping them slightly in a quatrefoil pattern, to form a 12-inch (30-cm) diameter leaf. (It's okay if the wrapper isn't round.) Sprinkle with salt. Place half the eggs, half the avocado mixture, and 2 strips of bacon across the leaves, about 3 inches from the bottom, 3 inches from each side. Sprinkle with cilantro and form the filling into a tight log. Fold the sides of the leaves over the ends of the filling, then roll up tightly from the bottom to the top like a burrito. Repeat with the remaining cabbage leaves, eggs, avocado mixture, and bacon. Cut in half and serve.