Pork-Stuffed Collard Greens

• 1 large bunch collard greens
• 1 pound ground pork
• 2 teaspoons salt
• 2 teaspoons ground cumin
• 2 teaspoons red chili flakes
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried Mexican oregano
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups chicken stock
• Special equipment: 8 by 8-inch baking dish

1. Preheat oven to 400 degrees F.
2. Bring a large pot of salted water to a boil.
3. Cook the collards for 3 to 4 minutes until soft and pliable.
4. Drain and set aside.
5. In a large bowl, mix together pork, salt, cumin, chili flakes, onion powder, garlic powder, oregano, and nutmeg in a bowl.
6. Divide into 4 sections to form oblong patties.
7. Wrap each patty in 4 collard leaves.
8. Place patties seam side down in the baking dish and add enough stock to reach 1/4 of the way up the stuffed greens.
9. Cover with heavy-duty aluminum foil and bake until pork is cooked through, about 35 minutes.

collard greens, ground pork, salt, ground cumin, red chili flakes, onion powder, garlic, oregano, ground nutmeg, chicken stock, baking dish

Taken from www.foodnetwork.com/recipes/sunny-anderson/pork-stuffed-collard-greens-recipe.html (may not work)