Pork-stuffed spring greens

Pork-stuffed spring greens

  • Preparation Time15 mins
  • Cooking Time45 mins
  • Serves4
  • DifficultyEasy
1 large bunch collard greens
0.5kg pork mince
2 tsps salt
2 tsps ground cumin
2 tsps red chili flakes
2 tsps onion powder
1 tsp garlic powder
1 tsp dried Mexican oregano
1/4 tsp ground nutmeg
335ml chicken stock
1) Preheat the oven to 200C/Gas 6. Bring a large saucepan of salted water to the boil. Cook the spring green leaves for 3-4 minutes until soft and pliable. Drain and set aside.

2) In a large bowl, mix together the pork, salt, cumin, chili flakes, onion powder, garlic powder, oregano and nutmeg. Divide into four sections to form oblong patties.

3) Wrap each patty in four spring green leaves. Place the parcels seam side down in a baking dish and add enough stock to reach a quarter of the way up the stuffed greens. Cover with heavy-duty aluminium foil and bake until the pork is cooked through, about 35 minutes.

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