Pork-Stuffed Collard Greens

Name: Pork-Stuffed Collard Greens
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Southern
Ingredients: 355 milliliters chicken stock; 1 large bunch collard greens; 1 teaspoon garlic powder; 2 teaspoons ground cumin; 0 teaspoons ground nutmeg; 454 grams ground pork; 2 teaspoons onion powder; 1 teaspoon dried Mexican oregano; 2 teaspoons red chili flakes; 2 teaspoons salt

The recipe Pork-Stuffed Collard Greens is ready in around 1 hour and 45 minutes and is definitely an outstanding gluten free, dairy free, and primal option for lovers of Southern food. This recipe covers 24% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 23g of protein, 26g of fat, and a total of 360 calories. This recipe serves 4. It works well as a rather cheap side dish. If you have chicken stock, ground cumin, garlic powder, and a few other ingredients on hand, you can make it.

Instructions

Special equipment: 8 by 8-inch baking dish

Equipment you will use

Baking Pan

Preheat oven to 400 degrees F.

Equipment you will use

Oven

Bring a large pot of salted water to a boil. Cook the collards for 3 to 4 minutes until soft and pliable.

Ingredients you will need

Collard Greens

Water

Equipment you will use

Pot

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.

Ingredients you will need

Collard Greens

Garlic Powder

Red Pepper Flakes

Onion Powder

Oregano

Nutmeg

Cumin

Pork

Salt

Wrap

Equipment you will use

Bowl

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.

Ingredients you will need

Greens

Stock

Pork

Equipment you will use

Aluminum Foil

Baking Pan

Oven

Equipment

Ingredients

Servings:

355milliliters

chicken stock 1large bunch

collard greens 1teaspoon

garlic powder 2teaspoons

ground cumin 0teaspoons

ground nutmeg 454grams

ground pork 2teaspoons

onion powder 1teaspoon

dried Mexican oregano 2teaspoons

red chili flakes 2teaspoons

salt

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Bully Hill Vineyards Dry Riesling with a 5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.