Ingredients

• 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

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Instructions

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