Ingredients
-
1
-
-
1/2
-
1
-
2
-
2
-
2
-
1 1/2
-
1
-
1/4
-
1/4
-
1 1/2
-
-
-
Directions
Pork-Stuffed Collard Greens, This is adapted from a recipe by Sunny Anderson of the Food Network She first tasted a similar dish in Hawai’i, but uses collard leaves for a more southern/African flair I changed the seasonings to be more Hawaiian/Pacific, and the preparation method to make it easier You can grind your own semi-frozen boneless pork in a food processor if you can’t find it pre-ground at the store Different and tasty, plus carb-friendly!, This is adapted from a recipe by Sunny Anderson of the Food Network She first tasted a similar dish in Hawai’i, but uses collard leaves for a more southern/African flair I changed the seasonings to be more Hawaiian/Pacific, and the preparation method to make it easier You can grind your own semi-frozen boneless pork in a food processor if you can’t find it pre-ground at the store Different and tasty, plus carb-friendly!
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Steps
|
1
Done
|
Mix Pork, Soy Sauce and All Spices Together in Large Bowl. Form Into 4 Oblong Patties. Set Aside. |
|
2
Done
|
Rinse Collards Well and Remove Thick Bottom Part of Stems but Leave the Leaves as Intact as Possible. |
|
3
Done
|
Starting at the Side Where the Stem Was Removed, Place 1 Pork Patty on a Raw Collard Leaf; Roll Up and Wrap 3 More Leaves Around Each Patty. |
|
4
Done
|
Tear Up Remaining Collard Leaves not Used For Wrapping Meat Into Bite-Size Pieces. Place on the Bottom of a Large Heavy Pot. Add Broth and Top With the Pork Bundles. |
|
5
Done
|
Cover Pot With Lid. Bring to a Boil, Then Reduce Heat and Simmer on Low For 40-60 Minutes, or Until Pork Is Cooked and Collards Are Tender. Serve With Rice or Cornbread. |
