![Picadillo Stuffed Leaves Recipe](https://cdn.statically.io/img/www.foodandwine.com/thmb/780D3860L3qd8IxP51Rz5EbJzPM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/picadillo-stuffed-leaves-FT-RECIPE0320-9f507eaf9f3f47dcbeda7cc20fe25491.jpg)
Ingredients
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1 1/2 tablespoons extra-virgin olive oil
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1 cup finely diced yellow onion
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1/2 cup finely diced red bell pepper
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1 large garlic clove, minced
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1 teaspoon cumin seeds
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1 3/4 teaspoons kosher salt, divided
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1/2 teaspoon ground cinnamon
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1/2 teaspoon black pepper
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3/4 cup crushed tomatoes
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1/2 pound ground pork
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1/4 cup finely chopped pimiento-stuffed green olives
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2 tablespoons dried currants or golden raisins
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5 large Swiss chard leaves or 10 lacinato kale leaves
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Lime wedges, hot sauce, black beans, rice, and slaw, for serving
Directions
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Heat oil in a large skillet over medium. Add onion, bell pepper, garlic, cumin, 3/4 teaspoon salt, cinnamon, and black pepper. Cook, stirring occasionally, until vegetables soften, about 8 minutes. Stir in tomatoes; cook, stirring occasionally, until mixture thickens, about 8 minutes. Transfer mixture to a heatproof bowl; let cool 10 minutes. Add pork, olives, currants, and remaining 1 teaspoon salt to tomato mixture; knead with your hands until mixture is uniform and smooth (similar to ground sausage). Set aside.
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Remove and discard ribs from Swiss chard or tough stem ends from kale, separating each leaf into 2 long strips. Working with 1 strip at a time, spoon 3 tablespoons pork filling onto widest end; tightly roll into a log, leaving ends open.
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Fill a large pot with water to a depth of 1 inch (about 3 1/2 cups); bring to a boil over high. Line a steamer basket with parchment paper; arrange stuffed leaves in basket. Fit basket inside pot, and cover. Reduce heat to medium; steam until pork is cooked through, about 15 minutes. Remove from heat; let stand 5 minutes. Serve with lime wedges, hot sauce, black beans, rice, and slaw.