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Best Soul Food Recipes
Pork and Collard Greens
2 Tablespoons of unsalted butter
2 Tablespoons peanut oil
2 lbs. pork ribs, cut into 1 inch pieces.
1 large onion, diced
14 ounce can of plum tomatoes, undrained
1 tsp. sugar
3 lbs. Collard Greens, washed and stemmed
Salt and Pepper to taste
1. In a heavy pot or Dutch oven that has a lid,
brown the pork in the butter and oil until browned.
2. Reduce the heat to medium and add the onion and
cook until soft.
3. Add the tomatoes and sugar and bring to a boil.
Place the collards on top of the meat and tomatoes
and season with salt and pepper.
4. Cover and simmer for 15 minutes, then stir whole pot and cover again and simmer for another 30 minutes or so until greens and ribs are tender. Adjust seasoning if needed and serve.
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