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!
Provided by ScrumptiousWY
Categories Collard Greens
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 386.9, Fat 25.1, SaturatedFat 9.2, Cholesterol 109.4, Sodium 601.3, Carbohydrate 6.6, Fiber 1.1, Sugar 2.4, Protein 32.2
PORK-STUFFED COLLARD GREENS
Provided by Sunny Anderson
Categories side-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Bring a large pot of salted water to a boil. Cook the collards for 3 to 4 minutes until soft and pliable. Drain and set aside. In a large bowl, mix together pork, salt, cumin, chili flakes, onion powder, garlic powder, oregano, and nutmeg in a bowl. Divide into 4 sections to form oblong patties. Wrap each patty in 4 collard leaves. Place patties seam side down in the baking dish and add enough stock to reach 1/4 of the way up the stuffed greens. Cover with heavy-duty aluminum foil and bake until pork is cooked through, about 35 minutes.
COLLARDS WITH APPLES
Make and share this Collards With Apples recipe from Food.com.
Provided by southern chef in lo
Categories Collard Greens
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook greens in boiling water to cover in a Dutch oven for 30 minutes; drain.
- Sauté garlic and green onions in hot oil in Dutch oven over medium high heat until tender; add collards, apples, and remaining ingredients.
- Bring to boil; cover and reduce heat and simmer 15 minutes, or until apple is tender, stirring occasionally.
Nutrition Facts : Calories 94.8, Fat 2.9, SaturatedFat 0.4, Sodium 220.7, Carbohydrate 12.9, Fiber 5.1, Sugar 4.1, Protein 3.5
APPLE-STUFFED PORK TENDERLOIN
My mother used to make this apple stuffed pork loin. To lighten my mom's recipe up a bit, I reduced the amount of croutons called for and used the fat-free variety. -Sandra Harrison of Viera, Florida
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 3 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, bring 4 tablespoons broth to a boil. Remove from the heat; add raisins. Let stand for 5 minutes. , In a nonstick skillet coated with cooking spray; saute the apple, celery and onion for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in the broth mixture, croutons, nuts, pepper and the remaining broth., Make a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic wrap; fill with stuffing mixture. Close roast; tie at 2-in. intervals with kitchen string and secure ends with toothpicks., Place on a rack in a shallow baking pan coated with cooking spray. Bake at 425° for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 336 calories, Fat 7g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 417mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges
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