I've made variations of this before, one with lettuce and one with romaine, both very successful with L. so, when I got collard greens in my CSA box, using them to make variation three was a no-brainer. The collard green stems need to be shaved up the stem to make them more pliable, and they also need to be blanched for 30 seconds, and then shocked in an ice bath, but this was still a quick and delicious dinner.
I would personally recommend following the lettuce recipe, especially the dipping sauce which is to die for. This recipe is a good vehicle for leftover veggie bits and bobs from the fridge as you can use whatever you have on hand to accompany the pork filling.
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