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Tangy Sauce: Mix ingredients until blended.
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For trial recipe (3 servings): Cook 2 bacon slices in saute pan on medium-high heat until crisp.
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Remove bacon from pan; cool and crumble.
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Melt 1 Tbsp.
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margarine in same saute pan on medium heat.
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Add 3/4 cup onions; saute 5 min.
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or until soft.
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Season with 1/2 tsp.
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salt and 1/4 tsp.
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pepper.
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Remove from heat.
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Cool 5 min.
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Combine 8 oz.
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warmed, chopped pork and 1/2 cup Tangy Sauce.
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Add bacon, onions, 2 cups rice and 1/2 cup tomato sauce; mix well.
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In a large pot, add 1 qt.
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chicken stock and enough water to cover the greens; bring to simmer.
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Add 12 collard greens to stockpot.
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Simmer on medium-low heat 5 min.
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or just until greens are tender.
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Drain; rinse with cold water.
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Place 1 collard leaf on work surface; spoon 1/4 cup meat mixture near bottom edge of leaf.
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Fold both sides of leaf toward center, then roll up starting at bottom edge.
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Repeat with remaining ingredients to form 12 rolls.
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Place, seam-sides down, in half-hotel pan.
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Bake in 350 degrees F convection oven 5 min.
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Meanwhile, cook remaining Tangy Sauce and tomato sauce in saucepan until heated through.
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For each serving: Cut 4 collard rolls in half; place on plate.
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Top with 3-1/2 Tbsp.
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sauce.
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(Or, serve sauce on the side.)
