Directions

1. 1

   Bring a large pot of water to a boil. Add collard leaves and blanch for 3–4 minutes until slightly softened and pliable but still bright green. Remove with a slotted spoon, let cool on paper towels, and pat dry.

2. 2

   In a large skillet over medium-high heat, crumble and cook the ground pork, breaking it into small pieces as it cooks, until no pink remains and the internal temperature reaches 165°F, about 5–7 minutes. Drain any excess fat.

3. 3

   Add diced onion, celery, and green bell pepper to the cooked pork. Cook over medium heat for 4–5 minutes, stirring occasionally, until the vegetables soften and release their aromas.

4. 4

   Stir in the Creole seasoning and cook for 1 minute to bloom the spices. Add the cooked rice and mix well until fully combined and heated through.

5. 5

   Remove the skillet from heat and add the lightly beaten egg, stirring constantly to distribute it throughout the mixture. Allow it to cool slightly before using as a filling.

6. 6

   Preheat your oven to 375°F. Place a collard leaf on a clean work surface and spoon about 2 tablespoons of filling into the center. Fold the sides inward, then roll tightly from bottom to top to create a burrito-like package. Repeat with remaining leaves and filling.

7. 7

   Arrange the rolled collard greens seam-side down in a baking dish. Pour the chicken broth over and around them.

8. 8

   Cover the baking dish tightly with foil and bake for 25–30 minutes at 375°F until the collards are fully tender and the filling is heated through.

9. 9

   Remove from the oven, let rest for 5 minutes, and serve warm. The broth may be spooned over the rolls if desired.