Stuffed Collards

1. 1

   Blanch the collard leaves in boiling water for about one minute. Rinse, cool and pat dry.

2. 2

   Brown the ground pork in a saute pan, breaking it up with a wooden spoon as you go until it loses its pink color.

3. 3

   Add the onion, celery, bell pepper and creole seasoning to the pork and continue to saute until the vegetables soften a bit. Cool the mixture to room temperature.

4. 4

   Once the mixture has cooled, stir in the cooked rice and beaten egg.

5. 5

   Place about 2 (coffee) teaspoons of the mixture just above the base of the collard leaf. Roll up the bottom, tuck in the sides and roll the rest of the way.

6. 6

   Repeat for the remaining leaves and place in a shallow baking dish. If you have extra filling, just sprinkle it over the top of the rolls.

7. 7

   Pour the quarter cup of broth over the casserole, cover tightly and bake at 350F for about 1 hour. Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

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