Stuffed Collards

Okay..so I stuffed some of the collard greens in my garden with a dirty rice  dressing.  I must admit, they're pretty darn good. I used leaves a little bigger than the size of my hand, so if you buy large ones, just cut the thick stem out and cut them in half.  The individual leaves can get quite large.

About 16 collard leaves or halves, blanched in boiling water for about a minute and then rinsed and cooled
1  1/2 cups cooked white rice
1/2 pound ground pork
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced green bell pepper
2 tsp creole seasoning
1 egg, lightly beaten
1/4 cup chicken broth

Brown the ground pork in a saute pan, breaking it up with a wooden spoon as you go, until it loses its pink color.
Add the onion, celery, bell pepper and creole seasoning and continue to saute until the veggies soften a bit.  Cool.
Once the meat mixture is cooled, add the rice and beaten egg.
Place about 2 teaspoons (like the ones you stir your coffee with) just above the base of a collard leaf. Roll up the bottom, tuck in the sides and roll the rest of the way.
Repeat for all the other leaves and place in a shallow casserole dish.
If you have any extra filling, just sprinkle it over the top of the rolls.
Pour the 1/4 cup chicken broth over the casserole, cover tightly and bake at 350F for about 1 hour.