| Level: | Easy |
| Total: | 1 hr 45 min |
| Prep: | 15 min |
| Inactive: | 45 min |
| Cook: | 45 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
I am a “young” cook so if you could please add a “how to” video with this recipe. Thanks so much.
love your food
I would like to try fresh onion and garlic.