Try this recipe with turkey or beef too.
1 large bunch of collard greens
1 lb ground pork
½ small onion, minced or grated
2 garlic cloves, minced or pressed
1 tsp red chili flakes
1 tsp salt
Freshly ground black pepper
¼ cup bread crumbs (see note below)
Stock (beef, chicken or vegetable)
Preheat oven to 400 degrees.
In a large pot of salted boiling water, cook collard green leaves for 3-4 minutes, until tender. Drain and set aside.
In a medium bowl, combine pork, onion, garlic, chili flakes, salt, pepper and bread crumbs. Mix until all ingredients are combined. Divide into 4 sections and make oval shaped mini loafs. Wrap each loaf in 2-3 leaves.
Place seam side down in an 8x8 casserole dish. Add enough broth to reach ¼ of the way up the stuffed greens. Cover with aluminum foil and bake for 35-40 minutes.
Enjoy with rice.
NOTE: If you don’t have bread crumbs, just throw some crackers into a food processor. This is a great way to use up the end slices of bread or stale crackers.