Marrekus Wilkes of Cooks with Soul reimagined the flavors of the collard greens his grandparents used to simmer with salted ham hocks as these lighter wraps. He fills them with his own version of dirty rice made with ground pork, rice, and vegetables, and flavors them with Cajun seasoning (such as their Cooks with Soul “The Boot” Cajun seasoning). If you can’t find collard greens, try Swiss chard. Any leftovers are delicious cold or warm. The recipe is a Yummly original created by Marrekus and Krysten Wilkes of Cooks with Soul.
- Add chicken broth for rice, and water to a medium saucepan and bring to a boil. Stir in rice, cover pan, and reduce heat to a simmer. Cook until all of liquid has been absorbed and the rice is al dente, about 20 minutes. Remove from heat, fluff with a fork, and set aside.
- Bring a large pot of water to a rolling boil. Trim stems from collard greens at base of leaf. If remaining ribs are very large, run a knife parallel to the cutting board to shave off the thickest part of the ribs. Add half of greens at a time to pot and blanch in boiling water until they’re bright green and flexible, 2 minutes. Remove greens from water and submerge in a bowl of ice water until cool. Then drain and set aside.
- Meanwhile, add vegetable oil to a heavy-bottomed skillet or Dutch oven over medium-low heat. Add ground pork, using a wooden spatula to crumble meat.
Unlock full nutritional details with subscription
|Calories520Calories from Fat180|
|% DAILY VALUE|
|Calories from Fat180|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.