Pork Stuffed Collard Greens Recipes

PORK AND APPLE STUFFED COLLARD GREENS

Steps:

• In a small saucepan with a lid, combine Carolina Gold Rice (to taste), Water (1 1/4 cup) and Salt (1/2 teaspoon). Place over high heat. When water begins to simmer, reduce heat to low, cover and cook 15-20 minutes, or until water is absorbed.
• Remove from heat, and let stand at least 5 minutes. Just before serving fluff Butter (to taste) into rice with a fork. Taste and adjust seasoning as desired.
• While rice is cooking, prepare your mise en place for stuffed collards: Wash Collard Greens (to taste) well to remove any sand or debris. Cut out the heaviest part of the stems, leaving the whole leaves intact. Finely chop the stems.
• Place collard leaves in a large bowl or pot, and cover with hot Tap Water (to taste) to soften them. Peel and chop Garlic (2 clove).
• Quarter Apple (to taste) through the stem; cut away stem and core, and discard. Cut 2 quarters into a total of 8 even slices; cut the other 2 quarters into 1/4-inch dice.
• In a mixing bowl, combine Ground Pork (to taste), half of chopped garlic, Spicy Brown Mustard (to taste) and remaining Salt (1/2 teaspoon). Mix well, and divide into 4 equal portions.
• Place 1 collard leaf on your work surface with the stem end toward you and the dark side facing down. Overlap the cut edges where you removed the stem. Spoon 1/4 of the pork mixture in the center of the leaf, and top with 2 apple slices.
• Fold the stem end of the leaf over the filling, then fold both sides in and roll until the top of the leaf is under the stuffed leaf - this will keep it from unrolling. Repeat with remaining leaves, filling and a few apple slices in each packet.
• Heat a large sauté pan over medium heat. Add Cooking Oil (1 teaspoon). When oil is shimmering, add collard stems and garlic. Cook while stirring 2-3 minutes.
• Add apples, and cook 1-2 minutes more, or until stem pieces are slightly tender.
• Place stuffed collards in the pan, add Apple Cider Vinegar (to taste), Liquid Aminos (to taste) and Water (1 cup), and bring to a boil. Reduce heat to low, cover and simmer 15 minutes.
• Divide rice between 2 plates. Place 2 stuffed collards on each plate, and top with collard stem and apple mixture. Enjoy!

STUFFED COLLARD GREENS

Steps:

• Bring a large pot of water to a boil while you carefully stem the collard greens, trying to keep the leaves intact. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the collard leaves, in batches. Blanch for 2 minutes and transfer to the ice water. Drain, gently squeeze out excess water and set aside.
• Heat 2 tablespoons of the olive oil over medium-low heat in a large nonstick skillet and add the onions and a pinch of salt. Cook, stirring, until the onion is tender but not browned, 5 to 8 minutes. Add the pine nuts and garlic, stir together and add the drained rinsed rice. Stir for a minute or two, until you hear the rice begin to crackle, then remove from the heat. Toss with the herbs, salt and pepper, and 1 tablespoon olive oil. To gauge how much salt you will need, use the amount that you would use when cooking 1 1/4 cups of rice.
• Oil a wide, deep lidded sauté pan or saucepan with olive oil. To fill the leaves, place one on your work surface, vein side up and with the stem end facing you. The leaf may have a big space in the middle where you stemmed it; if it does, pull the two sides of the leaf in toward each other and overlap them slightly. Place about 1 level tablespoon of filling on the bottom center of each leaf. Fold the sides over, then roll up tightly, tucking in the sides as you go. Place in the pan, seam side down, fitting the stuffed leaves in snug layers.
• Whisk together the lemon juice, remaining oil, and tomato paste with 2 tablespoons water. Season to taste with salt. Pour over the rolls. Add enough water to barely cover the rolls and top with a layer of lemon slices if desired. They will add some bitterness to the dish because of the bitter oils in the lemon skin. Invert a plate over the rolls to keep them wrapped and in position, and bring to a simmer over medium heat. Cover the pan, turn the heat to low and simmer for 1 hour, at which point the leaves will be tender and the rice cooked. Remove from the heat and carefully remove the stuffed leaves from the water to a platter or to plates with a slotted spoon or tongs. Allow to cool for at least 15 minutes. Taste the liquid left in the pot and adjust seasonings. Serve the rolls warm or at room temperature with the liquid from the pot as a sauce.

STUFFED COLLARD GREENS

Steps:

• Pulse tomatoes with juices in a food processor until chopped. Heat 2 tablespoons oil in a saucepan over medium heat. Add onion and pepper flakes; cook, stirring occasionally, until onion is tender, about 6 minutes. Add tomatoes; bring to a boil. Reduce to a simmer; cook, stirring occasionally, until slightly thickened, about 20 minutes. Season with 3/4 teaspoon salt. Let cool.
• Pulse tomatoes with juices in a food processor until chopped. Heat 2 tablespoons oil in a saucepan over medium heat. Add onion and pepper flakes; cook, stirring occasionally, until onion is tender, about 6 minutes. Add tomatoes; bring to a boil. Reduce to a simmer; cook, stirring occasionally, until slightly thickened, about 20 minutes. Season with 3/4 teaspoon salt. Let cool.
• Stir spelt into a saucepan of salted boiling water. Reduce to a steady simmer; cook, uncovered, until tender, about 40 minutes. Drain and let cool.
• Stir spelt into a saucepan of salted boiling water. Reduce to a steady simmer; cook, uncovered, until tender, about 40 minutes. Drain and let cool.
• Meanwhile, add collard greens in batches to a pot of salted boiling water and cook until bright green and tender, about 3 minutes. Remove with tongs and let cool. Trim off stems and thick ribs. Reserve 12 large leaves; chop any remaining leaves.
• Meanwhile, add collard greens in batches to a pot of salted boiling water and cook until bright green and tender, about 3 minutes. Remove with tongs and let cool. Trim off stems and thick ribs. Reserve 12 large leaves; chop any remaining leaves.
• Preheat oven to 375 degrees. Coarsely mash beans in a bowl. Add cooked spelt, remaining 2 tablespoons oil, cheese, sage, and any chopped collards. Stir to combine. Season with 1/2 teaspoon salt and pepper to taste.
• Preheat oven to 375 degrees. Coarsely mash beans in a bowl. Add cooked spelt, remaining 2 tablespoons oil, cheese, sage, and any chopped collards. Stir to combine. Season with 1/2 teaspoon salt and pepper to taste.
• Working with one collard leaf at a time, arrange 1/4 cup filling in center. Fold stem end over filling. Fold in sides. Roll collard over to form a bundle, overlapping ends to seal. Transfer, seam-side down, to a 9-by-13-inch baking dish.
• Working with one collard leaf at a time, arrange 1/4 cup filling in center. Fold stem end over filling. Fold in sides. Roll collard over to form a bundle, overlapping ends to seal. Transfer, seam-side down, to a 9-by-13-inch baking dish.
• Spread sauce evenly over stuffed collards. Cover with parchment, then foil; bake until sauce is bubbling and collards are tender, about 30 minutes. Serve immediately.
• Spread sauce evenly over stuffed collards. Cover with parchment, then foil; bake until sauce is bubbling and collards are tender, about 30 minutes. Serve immediately.

PORK-STUFFED COLLARD GREENS

Steps:

• 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.

MEDITERRANEAN STUFFED COLLARD GREENS

Steps:

• For the lemon yogurt sauce: Add the yogurt, lemon juice, dill, coriander and some salt and pepper to a bowl. Mix together, then drizzle some olive oil on top and garnish with a sprig of dill.
• For the collards: Bring a large pot of water to a boil and have a bowl of ice water ready. Boil the collard leaves until bright green and pliable, about 1 1/3 minutes. Transfer to the ice water to cool. Gently squeeze the leaves dry.
• Lay out the leaves one at a time on a paper towel to blot, and use a sharp knife to cut out the thick center stems, cutting about three-quarters of the way to the top and making sure to leave 2 to 3 inches uncut at the top. Set the trimmed leaves aside.
• Heat 2 tablespoons of the oil in a medium skillet over medium heat. Add the onions and garlic and cook, stirring occasionally, until softened, about 6 minutes. Add the rice, raisins and allspice and cook, stirring, until the rice is well coated, about 1 minute. Add 3/4 teaspoon salt and a few grinds of pepper and remove from the heat. Stir in the dill, parsley, mint and lemon zest.
• Lay out one collard leaf with the intact end pointing towards you and the trimmed stem end pointing away. Spoon 2 level tablespoons of the rice filling in the center of the side facing you. Fold the sides of the leaf over the filling, then roll the leaf up tightly away from you like a burrito, starting from the bottom and finishing seam-side down. Repeat with the remaining leaves and rice filling. (Some of the larger leaves may need to be trimmed slightly if they appear too bulky when rolled up.)
• Add a splash of the remaining 3 tablespoons oil to a medium saucepan. Arrange the collard rolls in a single layer on the bottom of the pan. Top with enough water to just cover the rolls, then drizzle in the remaining olive oil and the lemon juice. Cover the rolls directly with a round of parchment paper. Bring the liquid to a boil over medium-high heat, then reduce to a low simmer and cook, covered with a lid, for 1 hour. Remove the rolls from the liquid, drain on a paper towel-lined plate and let cool to room temperature. Serve with lemon wedges and the lemon yogurt sauce.

SMOTHERED PORK CHOPS WITH COLLARD GREENS

Steps:

• Season each chop with salt and pepper, then dust with flour. Heat a cast iron skillet just large enough to hold the pork over a medium heat. Add the reserved pork fat and brown the pork chop well-approximately 4 minutes per side. Remove the chops from the pan and set aside. If the pan is dry, add another tablespoon of fat. Add the onions and peppers. Increase the heat to medium high in order to brown the vegetables well. Sprinkle flour over the vegetables and cook, stirring constantly, for 5 minutes. Remove pan from the flame and stir in the hot hock stock until thickened and smooth. Bury the pork chops in the gravy. Cover the skillet and place in a 300 degree oven. Cook 2 hours, or until pork is very tender;
• Collard Greens: Place hock stock in a large sauce pot over a medium high heat. Bring hock stock to a rapid simmer. Pack collards into the stock with the onion and jalapeno. Simmer 2 hours. Season to taste with salt, pepper and malt vinegar.;
• Ham hock stock: Place ham hocks in a stock pot large enough to hold the hocks, leaving 6 inches of free space at the top of the pot. Pour enough cold water over the hocks to cover by 3 inches. Bring to a rapid simmer over a medium high heat. A thick foam will build on the top of the stock. Carefully remove all of the foam. Reduce heat to low and simmer 6 hours. Constantly skim the clear fat that builds at the top of the stock. Reserve the fat for cooking.