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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Rated: 5 stars out of 5