slow cooker lion's head meatballs with collard greens
This classic Chinese dish is made Southern with the addition of braised collard greens (recipe adapted from Lucky Peach's 101 Easy Asian Recipes)
1 pound ground pork
1 cup chopped scallions (green and white parts included)
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon Shaoxing wine (I use white cooking wine and it works just fine)
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 teaspoon kosher salt
½ teaspoon sesame oil
1 large egg
2 tablespoons corn starch
1-2 tablespoons olive oil
1 lb collard greens, leaves separated from stems and torn into 2-2.5 inch pieces
2 cups low sodium chicken broth
+ salt and pepper to taste
+ rice noodles or steamed white rice for serving
Place the pork in a large bowl, breaking it up with your hands. Add the scallions, soy sauce, sugar, wine, garlic, ginger, salt and sesame oil and stir to combine evenly. Add the egg and corn starch and mix vigorously so that the pork becomes tacky. Form into eight 2-inch meatballs.
Heat 1-2 tablespoons olive oil over medium-high heat in a large skillet (or the insert of your slow cooker, if it is stovetop safe). Brown the meatballs on all sides, about 2-3 minutes per side until all the meatballs are browned. Remove the meatballs from the pan and transfer to a slow cooker.
Cover the meatballs with the chicken broth, then surround the meatballs with the collard greens. Season with salt and pepper and cover the slow cooker, cooking on low for 8 hours.
Serve with rice noodles or steamed white rice.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2016/03/lions-head-meatballs-collard-greens.html