Great comfort food combination, collard greens and pork, it doesn't get any better than that. However, I must confess that I cheated a bit by using pre-washed collards, so that I didn't waste much time with the detailed cleaning required, even though I still washed the pre-wash bag and dried them. Yeah, exactly!
Approximate prep and cooking time: 2 -3 hours (Dutch oven time for pork fork tender)
Approximate Cost: $13.89 (or $3.47/serving)
Ingredients For the collard greens ($5.49)
1 bag of pre-washed collard greens ($2.99)
1 chopped yellow onion (.50)
5 cloves of fresh chopped garlic (.25)
2 cups of beef broth or stock ($1.25)
1/4 cup fresh lemon juice (.50)
Salt and pepper to taste or ADOBO GOYA
Directions for the Collard Greens
Sauté the chopped onion and garlic in 2 tbsp. of the pork dripping.
Add the washed collards and stir until they are coated with the pork dripping oil, onion and garlic.
Add 2 cups of beef stock, cover and cook until tender, about 15-20 minutes.
Adjust the flavor with salt and pepper.
When done, add the lemon juice and serve.
Ingredients for the Roasted Pork ($8.40)
1 lb. of pork roast (shoulder or butt cut in large chunks) ($5.00)
3 large carrots (.40)
3 stalks of celery (.40)
1 onion (.30)
1/4 cup Angie's basting Oil ($1.80) (see my link below)
3 tbsp. Angie's Dry Seasoning (.50) (see my link below)
Directions for the Roasted Pork
Preheat oven to 325 degrees. Pat the pork dry with paper to well and season well.
In a Dutch oven with olive oil at medium-high brown batches of the pork on all sides.
Remove and transfer to a plate.
Add to the pan the onion, carrots, celery and cook for 5-6 minutes.
Bring the pork back to the Dutch oven and stir in the beef stock. Make sure that you do not cover the pork with liquid. Cover the pan and place in the oven to braise until the meat is fork tender, about 2 hours. Ovens are different so you may or may not need more cooking time.
Taste for seasoning in case you need to adjust salt.
When done, transfer to a serving platter and bring to the table with your collards. Serve the pork on top of the collards.
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
HACK: Cook the pork first, since it takes longer and you need some of the pork basting oil drippings for the collard greens.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.