Stuffed Collards

Directions

1. 1
   Blanch the collard leaves in boiling water for about one minute. Rinse, cool and pat dry.
2. 2
   Brown the ground pork in a saute pan, breaking it up with a wooden spoon as you go until it loses its pink color.
3. 3
   Add the onion, celery, bell pepper and creole seasoning to the pork and continue to saute until the vegetables soften a bit. Cool the mixture to room temperature.
4. 4
   Once the mixture has cooled, stir in the cooked rice and beaten egg.
5. 5
   Place about 2 (coffee) teaspoons of the mixture just above the base of the collard leaf. Roll up the bottom, tuck in the sides and roll the rest of the way.
6. 6
   Repeat for the remaining leaves and place in a shallow baking dish. If you have extra filling, just sprinkle it over the top of the rolls.
7. 7
   Pour the quarter cup of broth over the casserole, cover tightly and bake at 350F for about 1 hour. Serve warm or at room temperature.