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Collards with a Tuscan Twist

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Submitted by: ianlulu

 

A long, slow simmer is the key to tender collard greens. Add seasoned pork, garlic and red pepper flakes for enhanced flavor.
 

Ingredients

  • 1 packaged pork tenderloin marinated in Italian herbs, cut into 1 inch slices
  • 2 tbsp olive oil
  • 2 bunches collard greens, trimmed and chopped
  • 2 tbsp chicken base
  • 2 tbsp minced garlic
  • 1 tsp crushed red pepper flakes
  • Salt to taste
  • Water

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Method

In a large stock pot, heat olive oil. Add sliced pork and brown 3-4 minutes per side. Add collards and enough water to cover greens and pork, about 3/4 full. Stir in garlic, chicken base, pepper flakes and salt to taste. Bring to a boil, turn heat to low, simmer, and cover pot. Let cook on low for 3 hours or until pork is fork tender, stirring occasionally.

 

Notes:

 

Number of Servings: 4

 

Submitted by: ianlulu ()

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