Recipe courtesy of Sunny Anderson
Pork-Stuffed Collard Greens
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- Level: Easy
- Total: 1 hr 45 min
- Prep: 15 min
- Inactive: 45 min
- Cook: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 349
- Total Fat
- 26 g
- Saturated Fat
- 9 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 22 g
- Cholesterol
- 84 mg
- Sodium
- 509 mg
- Level: Easy
- Total: 1 hr 45 min
- Prep: 15 min
- Inactive: 45 min
- Cook: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 349
- Total Fat
- 26 g
- Saturated Fat
- 9 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 22 g
- Cholesterol
- 84 mg
- Sodium
- 509 mg
Ingredients
Directions
Special equipment:
8 by 8-inch baking dish- 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.
