Pork-Stuffed Collard Greens

Total Time:
1 hr 45 min
Prep:
15 min
Inactive:
45 min
Cook:
45 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 large bunch collard greens
  • 1 pound ground pork
  • 2 teaspoons salt
  • 2 teaspoons ground cumin
  • 2 teaspoons red chili flakes
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Mexican oregano
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups chicken stock
  • Special equipment: 8 by 8-inch baking dish
Directions

Preheat oven to 400 degrees F.

Bring a large pot of salted water to a boil. Cook the collards for 3 to 4 minutes until soft and pliable. Drain and set aside. In a large bowl, mix together pork, salt, cumin, chili flakes, onion powder, garlic powder, oregano, and nutmeg in a bowl. Divide into 4 sections to form oblong patties. Wrap each patty in 4 collard leaves. Place patties seam side down in the baking dish and add enough stock to reach 1/4 of the way up the stuffed greens. Cover with heavy-duty aluminum foil and bake until pork is cooked through, about 35 minutes.


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    This recipe is featured in:

    The Best Kwanzaa Recipes