Directions

Prepare Batter

1. Sift together dry ingredients in bowl.
2. Pour milk over the dry ingredients and gently stir until halfway combined. Add eggs and continue mixing very gently until combined

Prepare Filling

1. To prepare the collard greens, begin by heating the olive oil in a pot.
2. Sauté the onions and garlic until tender and slightly opaque. Mix in the chicken broth and red pepper flakes.
3. Add the neck bones and bring to a boil.
4. Reduce heat, cover, and simmer for about 30 minutes.
5. Take the neck bones out of the pot and allow to cool before removing the meat and returning it to the pot.
6. 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.
7. Cover and simmer for up to an hour until they have reached your desired texture. Add salt and pepper to taste.

Cook Stuffed Waffle

1. Place The Stuffed Waffle Iron on the burner and pre-heat it on low to medium low temperature.
2. Lift the top pan and pour about ¾ cup of batter onto the bottom pan, covering the bottom indentations.
3. With a ladle or large spoon, scoop out some of the filling and drop it onto the batter, being sure not to reach the side indentations.
4. Cover the filling with more batter up to the top rim of The Stuffed Waffle Iron.
5. Close the waffle iron, flip it, and cook on medium-low for about 6 minutes on each side. When done, turn the heat off, open the top pan, and remove the cooked stuffed waffle using the center pan.