Pork And Apple Stuffed Collard Greens Recipes

SOUTHERN-STYLE COLLARD GREENS RECIPE

Steps:

• Add the pork, onion, salt, garlic powder, black pepper, and red pepper flakes to a large pot with 1 quart (4 cups) water. Cover, bring to a boil, reduce to a simmer, and cook for 30 minutes to create the pork broth. (You should be able to wash and prepare the collard greens while you make the broth.)
• Add the cut collard greens to the pork broth, cover, and continue to simmer until nice and silky, anywhere from 45 minutes to 2 hours (or more).
• Remove the smoked pork neck bones, pick the meat off the bones into small pieces, and return the meat to the collard greens, discarding the bones. Add the vinegar, taste, and adjust the seasonings as you see fit. Serve.

PORK-STUFFED COLLARD GREENS

Steps:

• Preheat oven to 400 degrees F.
• 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.

PORK AND APPLE STUFFED COLLARD GREENS

Steps:

• In a small saucepan with a lid, combine Carolina Gold Rice (to taste), Water (1 1/4 cup) and Salt (1/2 teaspoon). Place over high heat. When water begins to simmer, reduce heat to low, cover and cook 15-20 minutes, or until water is absorbed.
• Remove from heat, and let stand at least 5 minutes. Just before serving fluff Butter (to taste) into rice with a fork. Taste and adjust seasoning as desired.
• While rice is cooking, prepare your mise en place for stuffed collards: Wash Collard Greens (to taste) well to remove any sand or debris. Cut out the heaviest part of the stems, leaving the whole leaves intact. Finely chop the stems.
• Place collard leaves in a large bowl or pot, and cover with hot Tap Water (to taste) to soften them. Peel and chop Garlic (2 clove).
• Quarter Apple (to taste) through the stem; cut away stem and core, and discard. Cut 2 quarters into a total of 8 even slices; cut the other 2 quarters into 1/4-inch dice.
• In a mixing bowl, combine Ground Pork (to taste), half of chopped garlic, Spicy Brown Mustard (to taste) and remaining Salt (1/2 teaspoon). Mix well, and divide into 4 equal portions.
• Place 1 collard leaf on your work surface with the stem end toward you and the dark side facing down. Overlap the cut edges where you removed the stem. Spoon 1/4 of the pork mixture in the center of the leaf, and top with 2 apple slices.
• Fold the stem end of the leaf over the filling, then fold both sides in and roll until the top of the leaf is under the stuffed leaf - this will keep it from unrolling. Repeat with remaining leaves, filling and a few apple slices in each packet.
• Heat a large sauté pan over medium heat. Add Cooking Oil (1 teaspoon). When oil is shimmering, add collard stems and garlic. Cook while stirring 2-3 minutes.
• Add apples, and cook 1-2 minutes more, or until stem pieces are slightly tender.
• Place stuffed collards in the pan, add Apple Cider Vinegar (to taste), Liquid Aminos (to taste) and Water (1 cup), and bring to a boil. Reduce heat to low, cover and simmer 15 minutes.
• Divide rice between 2 plates. Place 2 stuffed collards on each plate, and top with collard stem and apple mixture. Enjoy!

STUFFED COLLARD GREENS

Steps:

• Bring a large pot of water to a boil while you carefully stem the collard greens, trying to keep the leaves intact. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the collard leaves, in batches. Blanch for 2 minutes and transfer to the ice water. Drain, gently squeeze out excess water and set aside.
• Heat 2 tablespoons of the olive oil over medium-low heat in a large nonstick skillet and add the onions and a pinch of salt. Cook, stirring, until the onion is tender but not browned, 5 to 8 minutes. Add the pine nuts and garlic, stir together and add the drained rinsed rice. Stir for a minute or two, until you hear the rice begin to crackle, then remove from the heat. Toss with the herbs, salt and pepper, and 1 tablespoon olive oil. To gauge how much salt you will need, use the amount that you would use when cooking 1 1/4 cups of rice.
• Oil a wide, deep lidded sauté pan or saucepan with olive oil. To fill the leaves, place one on your work surface, vein side up and with the stem end facing you. The leaf may have a big space in the middle where you stemmed it; if it does, pull the two sides of the leaf in toward each other and overlap them slightly. Place about 1 level tablespoon of filling on the bottom center of each leaf. Fold the sides over, then roll up tightly, tucking in the sides as you go. Place in the pan, seam side down, fitting the stuffed leaves in snug layers.
• Whisk together the lemon juice, remaining oil, and tomato paste with 2 tablespoons water. Season to taste with salt. Pour over the rolls. Add enough water to barely cover the rolls and top with a layer of lemon slices if desired. They will add some bitterness to the dish because of the bitter oils in the lemon skin. Invert a plate over the rolls to keep them wrapped and in position, and bring to a simmer over medium heat. Cover the pan, turn the heat to low and simmer for 1 hour, at which point the leaves will be tender and the rice cooked. Remove from the heat and carefully remove the stuffed leaves from the water to a platter or to plates with a slotted spoon or tongs. Allow to cool for at least 15 minutes. Taste the liquid left in the pot and adjust seasonings. Serve the rolls warm or at room temperature with the liquid from the pot as a sauce.

APPLE-STUFFED PORK TENDERLOIN

Steps:

• In a small saucepan, bring 4 tablespoons broth to a boil. Remove from the heat; add raisins. Let stand for 5 minutes. , In a nonstick skillet coated with cooking spray; saute the apple, celery and onion for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in the broth mixture, croutons, nuts, pepper and the remaining broth., Make a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic wrap; fill with stuffing mixture. Close roast; tie at 2-in. intervals with kitchen string and secure ends with toothpicks., Place on a rack in a shallow baking pan coated with cooking spray. Bake at 425° for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

DIRTY RICE STUFFED COLLARDS

Steps:

• Preheat the oven to 350 degrees F.
• Sauce:
• Saute the onion in oil in a heavy-bottomed saucepan over medium-high heat, until softened. Stir in the tomato sauce, brown sugar, apple cider vinegar, salt and pepper. Let simmer for 15 minutes.
• Filling:
• Heat the oil in a heavy-bottomed saute pan over medium-high heat. Add the pork and brown. Once browned, add the garlic, onion, celery, and green bell pepper. Cook until softened, about 5 minutes. Season with salt and pepper, to taste. Add the chicken broth and cayenne. Stir in the cooked rice and parsley, mixing thoroughly and letting the broth reduce until there is no moisture left in the pan. Taste and season with salt and pepper, if necessary.
• In a large pot of boiling salted water, over medium heat, add the collard leaves and cook until tender, about 5 minutes. Drain and rinse with cold water.
• Lay a collard leaf out on a flat surface and add 1/4 cup of the dirty rice into the center. Fold both the sides into the center and the top and bottom over the center. Roll into a cylinder and repeat with the remaining leaves. If there are any remaining leaves you can chop them up and add to the sauce.
• Pour a 1/2-inch layer of sauce into a 13 by 9-inch casserole dish. Arrange the collard rolls, seam sides down, on top of the sauce. Pour the remaining sauce over the stuffed collards and cover with foil. Bake in the preheated oven for 40 minutes. Remove from the oven and serve.

SMOTHERED PORK CHOPS WITH COLLARD GREENS

Steps:

• Season each chop with salt and pepper, then dust with flour. Heat a cast iron skillet just large enough to hold the pork over a medium heat. Add the reserved pork fat and brown the pork chop well-approximately 4 minutes per side. Remove the chops from the pan and set aside. If the pan is dry, add another tablespoon of fat. Add the onions and peppers. Increase the heat to medium high in order to brown the vegetables well. Sprinkle flour over the vegetables and cook, stirring constantly, for 5 minutes. Remove pan from the flame and stir in the hot hock stock until thickened and smooth. Bury the pork chops in the gravy. Cover the skillet and place in a 300 degree oven. Cook 2 hours, or until pork is very tender;
• Collard Greens: Place hock stock in a large sauce pot over a medium high heat. Bring hock stock to a rapid simmer. Pack collards into the stock with the onion and jalapeno. Simmer 2 hours. Season to taste with salt, pepper and malt vinegar.;
• Ham hock stock: Place ham hocks in a stock pot large enough to hold the hocks, leaving 6 inches of free space at the top of the pot. Pour enough cold water over the hocks to cover by 3 inches. Bring to a rapid simmer over a medium high heat. A thick foam will build on the top of the stock. Carefully remove all of the foam. Reduce heat to low and simmer 6 hours. Constantly skim the clear fat that builds at the top of the stock. Reserve the fat for cooking.

BRAISED COLLARD GREENS WITH SMOKED PORK

Steps:

• Add the collard greens, sugar, vinegar, onion, pulled pork, pork broth and 1-gallon cold water to a stock pot.
• Bring the liquid to a rolling boil over high heat, then reduce the heat to medium-low and simmer until the greens are very soft and tender, 45 minutes to 1 hour.
• Use a slotted spoon or tongs to divide the collards among bowls and serve hot.

PORK LOIN STUFFED WITH APPLES

Steps:

• Cook bacon in a large skillet over medium heat until crisp and golden brown, about 8 minutes. Toss apples with sugar in a bowl. Increase heat in skillet to medium-high heat, add apples, and saute until they are golden, about 10 minutes. Season to taste with salt and pepper, then transfer apples to a bowl. In the same skillet, melt butter over medium heat. Add onions and cook, stirring occasionally, until golden, about 20 minutes. Add mushrooms and cook until they begin to brown about 20 minutes. Increase heat to high, add 1/4 cup vinegar, and stir with a wooden spoon until vinegar evaporates, about 1 minute. Add sage and season with salt and pepper. Add mushroom-onion mixture and bacon to apples and allow to cool. Preheat oven to 350 degrees. Stand the loin with the bone side facing away from you and make a 3-inch slit, about 1 1/2 inches down the middle of each chop to make a pocket. Spoon about 1/4 cup apple mixture into each pocket. Season stuffed loin with salt and pepper, transfer to a roasting pan and roast for 1 hour. Pour remaining vinegar and 1/4 cup water into pan and scrape browned bits off bottom with a wooden spoon. Scatter remaining apple mixture around loin and continue roasting until the internal temperature of pork reaches 150 degrees (note, internal temperature will rise to 160 after resting), about 1 1/4 hours. Transfer pork to a platter, allow to rest for 15 minutes, then slice into chops and serve with apples.;

PORK-STUFFED COLLARD GREENS

Steps:

• Mix pork, soy sauce and all spices together in large bowl. Form into 4 oblong patties. Set aside.
• Rinse collards well and remove thick bottom part of stems but leave the leaves as intact as possible.
• Starting at the side where the stem was removed, place 1 pork patty on a raw collard leaf; roll up and wrap 3 more leaves around each patty.
• Tear up remaining collard leaves not used for wrapping meat into bite-size pieces. Place on the bottom of a large heavy pot. Add broth and top with the pork bundles.
• Cover pot with lid. Bring to a boil, then reduce heat and simmer on low for 40-60 minutes, or until pork is cooked and collards are tender. Serve with rice or cornbread.