I did it! I found a delicious way to prepare collard greens! I had some pork left from the Pork and Collard Stew recipe so I decided to try that again, but with some adjustments. I decided to take the Asian theme a little further and add the ginger. I also decided to use chicken broth to add some additional flavor. Both were successful. The ginger was a perfect pairing with the collards. Both have enough flavor to stand out against the other while, at the same time, taming each other’s flavor a bit. Braising in chicken broth also added a nice underlying flavor that the water in the previous recipe didn’t. I saved half of this for myself and have enjoyed it. I pureed the other half for G who couldn’t eat it fast enough.
Not gonna lie, I was pretty impressed with myself on this one.
6 collard greens
2 inches ginger, peeled
1 lb pork roast
2 TB olive oil
2 c chicken broth
Salt and pepper, to taste
Soy sauce, to taste
Yield: 4 servings
TKT: 45 minutes
Heat oil in skillet
Cut collards into strips.
Dice onion and ginger.
When oil is hot, add onion and ginger. Sauté until onion is translucent (2-3 minutes).
Add collards, salt and pepper, sautéing until slightly wilted (2-3 minutes).
Add pork and broth.
Bring to a boil then reduce and simmer for 30 minutes.
Top with soy sauce, to taste, and serve hot.
Suggested additions, substitutions and variations:
-This would be good without the pork, served as a side dish if you drained the cooking liquid after the collards were done.