Pork-Stuffed Collard Greens

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I like the concept was good but the tastewas not good

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Excellent recipe! Although, I did substitute the pork for ground turkey and cut back on the salt and red pepper. My daughter thought her greens were a little bitter, so maybe I'll add a little sugar to the water when steaming the greens next time around. This one will definetely be added to my menu plan from now on. I finally found a recipe that I felt comfortable making and it was a success!

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I loved this recipe. I agree with the other comments that a reduction in salt is absolutley necessary and for my family and me a reduction in the red pepper flakes was also necessary. However, reducing the red pepper flakes to just 1/2 teaspoon and replacing the rest with chipotle powder (freshley ground was perfect.

And who knew that collards could be used so differently. I plan to use this technique many times with different meats and maybe even seafood. hmmmmm....

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I made this last night and everyone loved it! For me, it was a little salty but it was spot on for everyone else. I will experiment with different meats in the future. Overall a great choice!

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the greens and the pork are great together! Thank you sunny

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Sonny,

I don't eat much pork or beef because of digestion issues so I modified the recipe and used Chicken Breasts halfs cut into quarter pieces. I also blanched the greens leaves in the herbs I use when I usually cook then and some smoked turkey wings. Of course because I consider myself a self aclaimed home chef, I used my trinity of plenty of diced or smashed roasted garlic, diced onions and diced celery.

I wrapped the breast quarters as you indicated in your recipe, four leaves each, and everything as you did and a few more if my own cooking secrets.

Bottom line, I would not have thought to use the collard green leaves for wrapping. Usually people wrap with cabbage leaves.

OH, I also grow my own greens so fresh picked from the garden, even better. My daughter and I enjoyed that dinner with rice and the leftover greens not used in the wrap as an added side vegie dish.

Thanks so much,

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I made this for my family! i have three girls aging 5, 4, and 3, plus my husband. I was kinda scared to make this, and my family not like it, but i was very suprised, they liked it.!!!! i didn't wrap it with the four layers of greens, but just two, and my family loved it. The kids ate it with no problem, however, i didn't add the red pepper flakes. i will make this again!! it was good

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I thought this recipe was okay. I loved the way it looked, very pretty with the wrapped collard greens and was very easy to make. I made it with sweet corn bread and deviled eggs. Overall the taste was good, I just felt like the pork did not compliment the taste of the greens as much as I would have liked. Many other reviewers have mentioned that the recipe called for too much salt, I and I think that this was done on purpose because traditionally collard greens are cooked with a ham hock, which is extremely salty but naturally salty.
I watched this episode on TV and Sunny had mentioned that this dish, which she tasted in Hawaii, is traditionally made with some other type of meat that is hard to find. Maybe this meat was more like a ham with natural saltiness and would have tasted better. I think I might like to experiment with the wrapped concept with another type of meat. I think that this is a great dish to try and I am sure that many will be very pleased with it, plus it was fun to make!

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I was disappointed in this recipe. The flavors were good and I liked the collard greens. However, I thought that the pork "loaf" was too dense. I also agree that the recipe calls for too much salt. I cut it down to 1 1-4 teaspoons and could have cut it back a bit more. I would not make this again.

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I made these tonight. I like greens of any type, my husband is not so fond of them. He enjoyed the diversity of flavors but opted to eat mainly the pork. I love that this recipe provides that easy option as the pork is a lovely little meatloaf unto itself. Easy to prepare. If you didn't see the episode, it helps to know that you should cut off the part of the collard green that is mainly larger stem; as they don't fold as well. Sunny folded the stem end over and then it's opposite (the tip over and then the two other sides. Delicious and easy to prepare!