Stuffed Collards

• 16 collard leaves or halves, a little bigger than hand size
• 1 1/2 cups cooked white rice
• 1/2 pound ground pork
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced green bell pepper
• 2 teaspoons of your favorite creole seasoning
• 1 egg, lightly beaten
• 1/4 cup chicken broth

1. Blanch the collard leaves in boiling water for about one minute. Rinse, cool and pat dry.
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. 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. Once the mixture has cooled, stir in the cooked rice and beaten egg.
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. 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. 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.

collard, white rice, ground pork, onion, celery, green bell pepper, egg, chicken broth

Taken from food52.com/recipes/14188-stuffed-collards (may not work)