Pork-Stuffed Collard Greens |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
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She first tasted a similar dish in Hawai'i, but uses collard leaves for a more southern/African flair. I changed the seasonings to be more Hawaiian/Pacific, and the preparation method to make it easier. You can grind your own semi-frozen boneless pork in a food processor if you can't find it pre-ground at the store. Different and tasty, plus carb-friendly. Ingredients:
1 lb ground pork (not sausage) |
collard greens (1 large bunch) |
1/2 teaspoon sea salt |
1 teaspoon tamari soy sauce |
2 teaspoons chili powder |
2 teaspoons onion powder |
2 teaspoons smoked paprika (or regular paprika plus few drops liquid smoke) |
1 1/2 teaspoons crushed red pepper flakes |
1 teaspoon garlic powder |
1/4 teaspoon ground nutmeg |
1/4 teaspoon blackstrap molasses |
1 1/2 cups chicken stock |
Directions:
1. Mix pork, soy sauce and all spices together in large bowl. Form into 4 oblong patties. Set aside.
2. Rinse collards well and remove thick bottom part of stems but leave the leaves as intact as possible.
3. Starting at the side where the stem was removed, place 1 pork patty on a raw collard leaf; roll up and wrap 3 more leaves around each patty.
4. Tear up remaining collard leaves not used for wrapping meat into bite-size pieces. Place on the bottom of a large heavy pot. Add broth and top with the pork bundles.
5. Cover pot with lid. Bring to a boil, then reduce heat and simmer on low for 40-60 minutes, or until pork is cooked and collards are tender. Serve with rice or cornbread.
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