Daily Recipe: Collard Greens with Pork Belly
We’re sticking with recipes that are warm, hearty and would fall under the “comfort food” category. As the cold weather sets in, you want to have a dish that sticks to the ribs and leaves you full and happy.
This recipe is inspired by Ruby’s BBQ and if you feel like going for a Texas BBQ theme this holiday season, consider this a test run for a possible Thanksgiving side dish.
Collard Greens with Pork Belly
Adapted from Edible Austin
- 1/2 pound of sliced pork belly ($4.75 for 1/2 pound)
- 1 tsp cayenne
- 1.5 bunches collard greens, cleaned and torn into pieces ($4.87 for 1.5 bunch)
- 2 tsp apple cider vinegar
- 1 tsp salt
- 1 tbsp sugar ($.10 for 1 tbsp)
- 3 tbsp butter ($.80 for 3 tbsp, $8 per container)
- 1 bunch of green garlic, minced ($3.90 for a bunch)
- 1/2 cup vegetable stock or water
Approximate total for in.gredients: $14.42
Approximate total per person for a family of four: $3.61
Wash greens in several fresh water baths – the first two baths should be slightly warm to remove sand and grit effectively. The last bath should be cold. Always lift the greens from the water, never just drain off. Be sure to remove the main rib before tearing or cutting the leaves.
Dust the pork belly with 1/2 tsp of cayenne. Heat up butter in a cast iron over medium-high heat with green garlic for about 5 minutes. Add greens and cook until the greens begin to wilt and are reduced in volume.
Raise heat to high and add the vinegar, salt and sugar. Cook and scrape up any brown bits from the bottom of the skillet, until vinegar has evaporated, about 1 minute.
Add in 1/2 cup vegetable stock or water and reduce heat. Simmer, covered, until greens are just tender. 12-14 minutes.