Prep 20 mins
Cook 50 mins
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!
- 1 lb ground pork (not sausage)
- collard greens (1 large bunch)
- 1⁄2 teaspoon sea salt
- 1 teaspoon tamari soy sauce
- 2 teaspoons chili powder
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika (or regular paprika plus few drops liquid smoke)
- 1 1⁄2 teaspoons crushed red pepper flakes
- 1 teaspoon garlic powder
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon blackstrap molasses
- 1 1⁄2 cups chicken stock
- Mix pork, soy sauce and all spices together in large bowl. Form into 4 oblong patties. Set aside.
- Rinse collards well and remove thick bottom part of stems but leave the leaves as intact as possible.
- 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.
- 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.
- 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.