Pork-Stuffed Collard Greens

Ingredients

• 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

Directions

1. 1

   Mix pork, soy sauce and all spices together in large bowl. Form into 4 oblong patties. Set aside.

2. 2

   Rinse collards well and remove thick bottom part of stems but leave the leaves as intact as possible.

3. 3

   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. 4

   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. 5

   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.