I truly had no idea what to do with the collard greens, so I followed the recipe that the CSA provided (with some additions and substitutions, of course). It came out pretty well. The pork was delicious. It was tender and juicy and fell apart when you cut it. The stew base was good, but definitely had a slightly bitter taste thanks to the collards. I served this over rice, which was a nice combination.
2lb pork shoulder
3 turnips, peeled and cut into cubes
5 collard greens
1 sweet potato, peeled and cut into cubes
10 baby carrots, cut in half
4 TB soy sauce
4 TB Worcester sauce
6 cups water
Yield: 6 servings
TKT: 8.5 hours (30 mins prep/8 hrs cook)
Strip the collard greens from the stem and cut into strips.
Cut the turnips, sweet potatoes, onion and carrots into bite sized cubes.
Put all vegetables in the slow cooker
Add the pork
Add soy sauce, Worcester sauce, and water. Be sure vegetables and pork are covered.
Cook on low for 8 hours.
Serve over rice or pasta.
Suggested additions, substitutions and variations:
-You could use regular potatoes instead of sweet potatoes. I happened to have sweet potatoes on hand.
-You may want to top with soy sauce or some salt and pepper just before you eat it. Check first.
-This would be good served over any kind of grain (rice, pasta, Isreali couscous, farro,etc).