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RECIPE | Low Carb, Healthy Pork Stuffed Collard Green "Enchiladas"

RECIPE | Pork Stuffed Collard Green "Enchiladas"

A delicious, low-carb, healthy recipe for stuffed collard greens!
Course Main Dish
Cuisine Southern / Mexican-Inspired
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 5 -6 servings
Author Molly Stillman


  • 1 bunch of collard greens
  • 1 pound of ground pork you could easily substitute ground chicken, turkey, or beef in place of the ground pork
  • 1 can of black beans rinsed and drained (feel free to omit this if you want to make it basically zero carb)
  • 1 cup of corn I used frozen corn
  • 1 can of petite diced tomatoes drained
  • 1/4 cup of fresh cilantro chopped
  • 1/4 cup of salsa of your choice
  • 1 cup of shredded cheese divided (I used white cheddar)
  • Cumin to taste
  • Cayenne pepper to taste
  • Chili powder to taste
  • Salt to taste
  • Pepper to taste
  • Garlic powder to taste


  1. 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...
  2. 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.
  3. Preheat your oven to 350 degrees.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Bake in the oven at 350 for 20-25 minutes or until the cheese is brown.
  9. Serve and enjoy!