Collard Greens & Smoked Neck Bone Stuffed Waffle

Batter (makes 3 stuffed waffles)

• ½ cup masa harina
• ¼ cup cornmeal
• ¼ cup gluten free flour
• 1 tsp baking powder
• ½ tsp salt
• 1 egg
• 1 cup unsweetened almond milk
• 2 tbs vegetable oil
• 1 ½ tbs honey or other sweetener 

• 2 tbs olive oil
• 1 onion, white or yellow
• 1 ½ cloves minced garlic
• 1 ½ cups chicken broth
• 1 tsp red pepper flakes smoked neck bones
• 16 oz. shredded collard greens, fresh or frozen salt and pepper

Directions

Prepare the batter by whisking all the ingredients together in a medium-sized mixing bowl until smooth.

To prepare the collard greens, begin by heating the olive oil in a pot.

Sauté the onions and garlic until tender and slightly opaque. Mix in the chicken broth and red pepper flakes.

Add the neck bones and bring to a boil.

Reduce heat, cover, and simmer for about 30 minutes.

Take the neck bones out of the pot and allow to cool before removing the meat and returning it to the pot.

If using fresh greens, thoroughly wash them and cut them into strips. Add the greens to the pot and stir until they begin to wilt.

Cover and simmer for up to an hour until they have reached your desired texture. Add salt and pepper to taste.

To cook the stuffed waffle, follow the directions in the product instruction manual.