In a large pot, bring 4 cups of water to a boil and add the collard greens. Cover and cook until the greens have reduced to half their original size, about 5 minutes. Drain the water, and add the chicken stock. Simmer collards in broth over medium-low heat for 20 to 30 minutes.
While the collard greens are cooking make the meatballs by combining the ground pork, eggs, salt, and pepper. Shape the mixture into 8 evenly-sized meatballs.
Add the meatballs to the collards and simmer for 20 more minutes.
Remove the meatballs, and stir in the hemp seeds, parmesan, and balsamic vinegar to the collard green mixture. Simmer for 5 minutes to allow the flavors to meld.
Serve meatballs on a bed of braised collards.
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