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Home Ground Pork Recipes / Pork Mince Recipes

Delectable Stuffed Collard Greens in the Slow Cooker

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Delectable Stuffed Collard Greens In The Slow Cooker
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Wondering how these stuffed collard greens in the slow cooker came about? It’s pretty simple. I bought the collard greens for my tortoises. They obviously can’t eat all of them. Combine that with the organic ground pork I needed to use in the fridge, and there you have it – stuffed collard greens in the slow cooker.

My Dad’s side of the family is Eastern European, so stuffed cabbage rolls were always a staple at every holiday meal. I never really liked them when I was little, but now I am trying different recipes, nutrition and cooking styles with my food allergies and having to diversity my food.

Despite making cabbage rolls always being a little intimating to me, these were pretty easy, and using the slow cooker was awesome. Of course, I made the stuffing the night before and let everything soak in, but making it all at once is fine, too.

Delectable Stuffed Collard Greens In The Slow Cooker

Delectable Stuffed Collard Greens in the Slow Cooker

Gretel ShawGretel Shaw
I love making this very special recipe for stuffed collard greens. This is an easy dish you can make at home when you crave something Mediterranean.
5 from 1 vote
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Prep Time 15 minutes mins
Cook Time 5 hours hrs
Total Time 5 hours hrs 15 minutes mins
Course Main Course
Cuisine Mediterranean
Servings 4 people
Calories 459 kcal

Ingredients
 
 

  • Pork Mince½ pound ground pork (minced pork) - organic
  • Ripe Yellow Onion On A White Background1 medium yellow onion - chopped
  • Garlic2 cloves garlic - chopped
  • Glass Bowl Of Olive Oil Isolated On White Background2 tablespoons olive oil
  • Brown Rice Isolated On White Background. Top View1 cup brown rice - cooked
  • Tomatoes14 ounces tomato - diced
  • Ketchup2 cups ketchup (tomato sauce Australia and UK) - divided
  • Store Of Fresh Water½ cup water
  •  
    1 bunch collard greens - rinsed and stems removed
  • Wooden Bowl Of Salt1 teaspoon salt
  • Ground Black Pepper Pile, Paths, Top1 teaspoon ground black pepper
  • Pile Of Red Paprika Powder1 teaspoon paprika

Instructions
 

  • In a medium pan, heat the oil. Add in the ground pork and callow to cook until almost brown, breaking up and large pieces.
  • Season with salt, pepper and paprika. Add onion and garlic and cook until soft and the meat is not raw.
  • In a large bowl, combine the pork, onion and garlic with the rice and tomatoes. Mix well. Add additional salt and pepper if needed.
  • If you can, cover and let it sit overnight. If not, you can use it right away.
  • Evenly spread around one cup of tomato sauce in the bottom of the slow cooker.
  • Place a collard green leaf on a cutting board. Toward the top end, carefully drop 2 to 3 teaspoons of the pork mixture in the centre. Begin to roll the leaf toward the bottom and then fold in the sides. Put finished rolls in the slow cooker.
  • Repeat until the mixture, or leaves, are finished. If you have extra pork mixture left, you can put it around the rolls in the slow cooker or freeze it for a quick weeknight dinner. I do the latter.
  • Cover the rolls with the remaining one cup of tomato sauce and about a 1/2 cup of water.
  • Put the slow cooker on low and cook for about 5 hours, or until the leaves are very soft.

Nutrition

Calories: 459kcalCarbohydrates: 53gProtein: 17gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 41mgSodium: 1217mgPotassium: 997mgFiber: 7gSugar: 8gVitamin A: 3077IUVitamin C: 39mgCalcium: 194mgIron: 4mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
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