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Pork-Stuffed Collard Greens
From Wick's Locally Grown
<p><span class="caps">TOTAL</span> <span class="caps">TIME</span>:1 hr 45 min .</p> <p>Prep: 15 min .</p> <p>Inactive Prep: 45 min .</p> <p>Cook: 45 min .<br /> .<br /> <span class="caps">LEVEL</span>: Easy</p>Source: Recipe courtesy of Sunny Anderson Cooking for Real (Entered by Dan Wickware)
1 bunch collard greens
1 lb ground pork
2 tsp salt
1 tsp ground cumin
2 tsp red chili flakes
2 tsp onion powder
1 tsp garlic powder
1 tsp dried Mexican oregano
1/4 tsp ground nutmeg
1 1/2 cup chicken stock
Step by Step Instructions
- 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.
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