collard green tacos with tomatillo salsa

Collard Green Tacos with Tomatillo Salsa and Creme Fraiche

Unlike your standard meat and cheese numbers, these tacos are done up with tender collard greens topped with fresh tomatillo salsa and a dollop of creme fraiche.
Servings 4 servings


For the collard greens

  • 1 large bunch collard greens , about 1 1/2 pounds, stemmed and washed in 2 changes of water
  • 2 tablespoons organic virgin coconut oil or extra-virgin olive oil
  • 1/2 serrano chile , stemmed and sliced (optional)
  • 2 cloves garlic , peeled and sliced
  • Pinch sugar
  • Pinch salt
  • 1/2 cup water

For the salsa

  • 1/2 pound tomatillos , husked, rinsed, and quartered
  • 1/2 to 1 small serrano pepper , stemmed, seeded, finely chopped
  • 1 clove garlic , smashed, peeled and minced
  • 1/2 bunch fresh cilantro , roughly chopped
  • Pinch sugar
  • Generous pinch salt
  • Freshly ground black pepper

For serving

  • 6 corn tortillas
  • 1/3 cup creme fraiche or sour cream
  • Sliced avocado
  • Lime wedges


  1. Cut collard greens into approximately 3-inch squares. Heat oil in a large, deep skillet or pot over medium-high heat. Add the serrano chile and garlic, and sautee for a minute or two. Add collard greens, a pinch of sugar, a pinch of salt, and 1/2 cup water; stir to combine. Cover the pan and cook collards for approximately 30-35 minutes, or until sweet and tender. Uncover the pan and simmer for 5-10 minutes more, or until all the liquid has evaporated. Taste and adjust seasoning.
  2. For the salsa: put the tomatillos, serrano chile, garlic, cilantro, sugar, salt, and a few grinds of black pepper into a a blender or food processor and pulse into a coarse puree. Pour into a bowl, taste, and add more salt if needed.
  3. To compose a taco: warm tortillas over an open flame or in a dry cast iron skillet over high heat. Top each tortilla with a generous spoonful of collards, a spoonful of tomatillo salsa, and a dollop of creme fraiche. Add avocado slices and a squeeze of lime, if desired.