Lamb-stuffed Collard Greens

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 lb ground lamb (not sausage)
• collard greens (1 large bunch)
• 1/2 teaspoon sea salt
• 1 teaspoon tamari soy sauce
• 2 teaspoons chili powder
• 2 teaspoons onion powder
• 2 teaspoons smoked paprika (or regular paprika plus few drops liquid smoke)
• 1 1/2 teaspoons crushed red pepper flakes
• 1 teaspoon garlic powder
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon blackstrap molasses
• 1 1/2 cups chicken stock

Recipe

• 1 mix lamb, soy sauce and all spices together in large bowl. form into 4 oblong patties. set aside.
• 2 rinse collards well and remove thick bottom part of stems but leave the leaves as intact as possible.
• 3 starting at the side where the stem was removed, place 1 lamb patty on a raw collard leaf; roll up and wrap 3 more leaves around each patty.
• 4 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 lamb bundles.
• 5 cover pot with lid. bring to a boil, then reduce heat and simmer on low for 40-60 minutes, or until lamb is cooked and collards are tender. serve with rice or cornbread.