Pork-Stuffed Collard Greens

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Sunny Anderson has out-done herself. This recipe is unforgetable. Quick, Simple, and minimum mess, the pork inside as well as the collard green on the outside, blew my mind. D-e-l-i-c-i-o-u-s beyond beloief! For sure...a must keep-do-over-and-over-again recipe. My family loved it! Please make real soon!

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I had to try this recipe, it sounded just so good when she made it. Since Pork is just too expensive, I used ground beef.I think next time I would double most of the spices (garlic, onion, cumin. I love the collard green twist.

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Easy to make and very tasty. The collards retain great flavor and the pork is moist and delicious. Even my collards-adverse daugther thought this was good.

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Sunny mentioned good home cooking she ate in Hawaii while eating at a local family's house. Hawaii is really an international melting pot of cuisines.

Her pork-stuffed collard greens recipe looked and sounded like a Chinese dish called "Hom Yee" which is a little loaf of steamed ground pork and salted fish, which is probably why there was so much salt content.

I know how the "Hom Yee" tastes and smells (very fishy! I am a greens lover so I cannot wait to make Sunny's recipe for my family!

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I followed the recipe but would definitely cut the salt and chili flake amt. in half next time. It was o.k., but I didn't feel the love like I thought I was going to. Good idea though.

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I don't like pork by itself so I substituted meatloaf mix for the pork and added some chili flakes, nixed the nutmeg, added some breadcrumbs and parm cheese and it was so great. My husband who does not like regular meatloaf now asks for this dinner once a week!! I also used v-8 as the sauce it cooks in (the only way i can sneak in extra veggies instead of chicken stock.... it was wonderful!!! Very tasty and super moist!!!

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My husband and I made this dish for supper tonight. Instead of the pork, we used a mixture of lean ground beef and Arborio rice. We cut the salt in half and left out the red chili flakes. We used fresh collard greens from our garden. We could not believe how good the dish was. Excellent flavor!! We are going to make it again and try it with the pork.

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I'm not a pork person can this be used with other meats like chicken, ground beef, or steak?

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Overall, good recipe. I used only half the salt called for in the original recipe, as recommended by many other reviewers. I though that this was about right. I did not have access to collard greens (out of season, so I used Bok Choy instead. This still worked out well, although it was probably not as flavorful as the original dish. I only needed about half a cup of chicken broth to cover the dish to the level directed in the recipe, so I had a cup of unused stock left over. The recipe was not "out of this world," but was enjoyable.

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THis was a great receipe, I served Couscous w/almonds and the Pork stuffed collard greens was just the right touch...that was a three course meal right there.