This is my modern take on traditional pork and collard greens…less rendering, more wrapping!
I’m not a big meat eater (especially when cooking at home) but when I do add meat to my grocery list, I’m committed to buying ethically raised animals from local farmers. Thanks to the convenience of my weekly organic SPUD box, I’ve had the opportunity to experiment with a number of ethical and humanely raised animal products from TK Ranch. Their farm is located just outside of Hanna, Alberta and their pasture raised pork cutlets were perfect in this recipe!
Also, I’m sort of hooked on their Instagram account. They post beautiful photos of wildlife, their ranch and farm animals on a regular basis…and they just had their first litter of piglets this season! I pretty much want to crawl into every photo of that adorable piglet pile.
Pork and Collard Green Wraps with Onion Sprouts and Avocado (adapted from Marley Spoon)
- 2 organic pork cutlets
- 2 tablespoons Dijon mustard
- 2 tablespoons molasses
- 2 tablespoons rice vinegar
- 1 pinch fresh ground salt and pepper
- 1 splash olive oil
- 4 large blanched collard green leaves
- 1 tablespoon low-fat tzatziki sauce
- 1/2 cup cooked brown rice
- 1 sliced avocado
- 1 bunch onion sprouts or microgreens
- 4 lemon wedges
Cut the pork cutlets into strips and place in a small re-sealable container. Whisk together the Dijon, molasses, vinegar and a generous pinch each of salt and pepper. Add half the sauce to the pork and allow to marinate overnight. Reserve and refrigerate the other half of the sauce. Place a large grill pan over medium heat with a splash of olive oil. Add the marinated pork to the pan and cook until the strips are done all the way through, with no pink remaining. Remove from heat and set aside until ready to use.
With a paring knife, shave off and flatten any thick stems so the leaves are easier to roll. Place the blanched collard greens on a flat surface and spread a small amount if tzatziki at the larger end of the leaves. Top with brown rice, avocado, onion sprouts and a few pork strips. Drizzle with a bit of reserved marinade and fresh lemon juice. Tightly roll up the leaves and secure with a toothpick.
Slice in half before serving and enjoy!