Pork-Stuffed Collard Greens

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The only way I have ever cooked collards is the old fashioned way - simmered with ham hocks. This recipe was so good. Instead of using pre-ground pork, I ground up some pork steaks that I had in the freezer. My husband absolutely loved this dish. The spices give it just the right amount of heat. I served it with rice that had been steamed with chicken stock. Like Geneva I will use a little less salt next time but it is really great.

Another thing I like about it was the ease of preparation. Once I had it all put together I needed to go out for a while. Instead of cooking it for 35 minutes at 400 I cooked it for 20 minutes on 350 and then turned the oven off and left it in the hot oven. When I was ready to serve dinner 2 hours later it was still steaming hot and very delicious. I will make this again for sure, maybe even for company.

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My husband and I both loved this dish. I am a big fan of collard greens. Meat inside greens was so flavorful. Next time I will make eight servings of this recipe (dividing the one lb. of pork into eight portions instead of four. NOTE: I would also use only one teaspoon of salt in this recipe. In addition to being so good, it is also pretty low in calories too. Served with a pan of homemade honey cornbread--yummy. Will definitely make again.