Swedish style collard greens

A picture named M2

Collard greens is a true southern food. Traditionally boiled with smoked pork hocks, available all year round here in Florida a cross between cale and cabbage it is perfect to stuff as we do on Sweden with white cabbage, kåldolmar. I made stuffed collard greens with a Swedish twist and they came out very tasty.
Stuffed collard greens -  Swedish style
makes about 12 rolls

12 big collard leaves
0,5 lb ground chuck
0.5 medium yellow onion
1/4 cup heavy cream
10 fried pork skins (chicharrones)
1 egg
2 T maple syrup
1/2 stick of butter

Trim, wash and blanch the collard leaves for 5 minutes, rinse in cold water, cut off the tough part of the stem. Place on a towel to dry.
Chop the onion and saute until soft, add the ground chuck and brown lightly. Allow to cool for a while and add cream, crushed fried pork skins the egg and salt and pepper. Put a two big tablespoons of filling on the dry leaves and roll, put in an oven dish and put slices of butter on each roll and drizzle with maple syrup. Bake in 390F/225C oven for 20 - 30 minutes. Serve with lingonberry jam or cranberry sauce.

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