· Recipes
Jump to Recipe
As y’all know, I’ve been working with an AWESOME trainer, and in addition to my workouts, she’s also been working with me on my diet. Now, I have been eating pretty clean MOST of the time for the last eight months or so, but I knew that I probably needed to change a few more things before I really started to see a drastic difference in my weight loss.
The first thing was introducing at least 30 grams of protein for breakfast (and NO or low carbs) in lieu of cereal, oatmeal, or even fruit. The second thing we did was eliminate carbs from at least one of my other meals a day… so either no carbs for lunch and then I can have them for dinner OR no carbs for dinner and I can have them for lunch.
Once I really started paying attention to my carb intake, I realized HOW many carbs I was taking in. Even if what I was eating was healthy, it was packed with carbs. Not that carbs are the enemy, but too much can really slow your metabolism and pack on the pounds.
Anyway, so I’ve been getting creative with my meals and incorporating different ingredients into them. In addition, we started getting our weekly CSA (community supported agriculture) box and I’ve been getting lots of ingredients I’ve never really cooked with before (like rutabagas!).
We’ve been getting collard greens almost every week and I wanted to try something different with them this week instead of just chopping and sauteeing them. I also had some ground pork from the farm this week so I decided to give stuffed collard enchiladas a try. I saw some other recipes out there that were similar, but nothing I liked in whole… so, this recipe became my interpretation and it turned out GREAT!
It was a hit with the whole family, including Lilly!
While black beans are a carb, they are lower carb than rice and other optionsand I wanted SOME substance to the meal. You could easily eliminate them and switch ingredients in and out.
RECIPE | Pork Stuffed Collard Green “Enchiladas”
RECIPE | Pork Stuffed Collard Green "Enchiladas"
A delicious, low-carb, healthy recipe for stuffed collard greens!
CourseMain Dish
CuisineSouthern / Mexican-Inspired
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 5 -6 servings
Author Molly Stillman
Ingredients
- 1bunch of collard greens
- 1poundof ground porkyou could easily substitute ground chicken, turkey, or beef in place of the ground pork
- 1can of black beansrinsed and drained (feel free to omit this if you want to make it basically zero carb)
- 1cupof cornI used frozen corn
- 1can of petite diced tomatoesdrained
- 1/4cupof fresh cilantrochopped
- 1/4cupof salsa of your choice
- 1cupof shredded cheesedivided (I used white cheddar)
- Cuminto taste
- Cayenne pepperto taste
- Chili powderto taste
- Saltto taste
- Pepperto taste
- Garlic powderto taste
Instructions
Depending on the size of your collard leaves, you can either tear the leaves off the stem to make two "collard tortillas," or you can just use the whole leaf. I used the whole leaf and it worked fine for me...
Tear the bottom of the stem off the leaves and place the leaves in a pot of boiling water and let them boil for 3-4 minutes, or until the leaves are a bright green color. Then remove the leaves, strain, and let them cool.
Preheat your oven to 350 degrees.
In a large saute pan, add the ground pork (or whatever ground meat you're using) to some olive oil and brown the meat. I also add the salsa in at this time because I like to cook the meat in the salsa for flavoring.
Once the meat is 90% of the way done, add in your tomatoes, beans, corn and all your spices. Then cook until it's all mixed and well seasoned. I add the cilantro and half the cheese in towards the end.
Then, on a cutting board or other flat surface, lay out your collard leaves and start filling them and rolling them. There's no real rhyme or reason to this process, just take a leaf, lay it out flat, add a little bit of the pork / meat mixture and then roll the collard green just like you would a tortilla.
Then start placing your collard "enchiladas" in a 9x13 baking dish until you've filled them all. If you have extra "filling," (which you likely will) I added that to the top and then spread the rest of the cheese overtop of the collard enchiladas.
Bake in the oven at 350 for 20-25 minutes or until the cheese is brown.
Serve and enjoy!
So what do you think? Will you give this a try? Have you tried any other healthy, low carb meals lately that I should check out?
I decided to started low carbing it 2 weeks again to help jumpstart my weight loss so I am super excited this see this recipe. Looks good and I can’t wait to try it!! Thanks for sharing your story and journey.
-Melissa
http://www.Mahogany-Closet.comReply
Awesome recipe! Can’t wait to try this!
Reply
That sounds amazing! I’m working on my protein & carb balance right now too and honestly when I started tracking all my food I was shocked to see the amount of carbs I was eating even if they were healthy. Proud of you for sticking with it!
Reply
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
