Collard greens are a member of the Brassica Oleracea family of veggies that include cabbage, broccoli and kale. This dark green leaf grows right here in BC and you often find them at the farmers’ markets. They’re high in vitamins A and C and they can be eaten raw or cooked. In this recipe we roll up herby scrambled eggs inside a big, raw leaf like a burrito. If you don’t have collard greens, can you think of some other large, leafy vegetables to use? You can even roll the eggs up in a flatbread.

Yield: 3 wraps
Preparation Time: About 10 minutes
Cooking Time: About 3 minutes



  • 6 eggs
  • 1 Tbsp. butter (or olive oil)
  • ½ cup grated cheese of your choice
  • pinch of salt and pepper
  • 2 – 3 Tbsp. fresh or dried herbs of your choice, torn up or snipped up with kitchen scissors
  • 6 large collard greens (or large Swiss chard leaves or tortillas)


  • bowl
  • fork
  • box grater
  • frying pan
  • kitchen scissors
  • spatula



  1. Wash the collard greens. You can take the thick rib of the leaves out, if you wish, to make it easier to roll or just crunch through them when you bite in.
  2. Crack the eggs into a bowl and beat them with a fork until they are smooth and completely yellow.
  3. Tear or snip the herbs. Add to the eggs.
  4. Add a pinch of salt and a few grinds of pepper to the egg bowl. Mix all the ingredients together.
  5. Grate the cheese. Put aside for now.
  6. Melt the butter in frying pan. Tilt the pan so that the butter covers the bottom of the pan.
  7. When butter starts to bubble, add the egg mixture.
  8. Stir constantly with fork or spatula until there are no more wet areas.  Be sure to scrape the bottom and side of the pan.  The eggs should be set but still moist.  Turn the stove off.
  9. Add most of the grated cheese and stir into the eggs. Leave a little cheese to garnish.
  10. Spoon some of the scrambled eggs on to a collard green. Garnish with a sprinkle of herbs and grated cheese.
  11. Roll up and eat right away.





I had just picked up farm fresh collard greens from UBC Farm and decided to turn them into lunch. Gather your ingredients together. Use whatever fresh or dry herbs you have. I had fresh chives and parsley from the garden.

Gather equipment. My old cast iron frying pan is one of my favourite pieces of kitchen equipment.

Crack the eggs into a bowl then whisk together with a fork. Grate the cheese. I had smoked provolone cheese in the fridge but any cheese will do. Snip or tear the herbs. Slice off a little bit of butter with a dinner knife.

Add the herbs (leave a few aside for garnish) along with a pinch of salt and a few grinds of pepper to the egg bowl. Mix together.

Place frying pan on the stovetop. Turn on to a medium heat and melt the butter. When the butter starts to bubble, add the egg mixture. Stir constantly until there are no more wet areas. Scrape the bottom and side of the pan. When the mixture is still moist, turn off the heat.

Sprinkle most of the cheese over the eggs and mix in.

Spoon on to the collard greens. Garnish with the rest of the grated cheese and herbs.

Roll up the leaves, cracking the rib of the collard green, if needed. Bite in right away!

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