Pork And Collards Stew Food

SOUTHERN-STYLE COLLARD GREENS RECIPE

Steps:

• Add the pork, onion, salt, garlic powder, black pepper, and red pepper flakes to a large pot with 1 quart (4 cups) water. Cover, bring to a boil, reduce to a simmer, and cook for 30 minutes to create the pork broth. (You should be able to wash and prepare the collard greens while you make the broth.)
• Add the cut collard greens to the pork broth, cover, and continue to simmer until nice and silky, anywhere from 45 minutes to 2 hours (or more).
• Remove the smoked pork neck bones, pick the meat off the bones into small pieces, and return the meat to the collard greens, discarding the bones. Add the vinegar, taste, and adjust the seasonings as you see fit. Serve.

BLOOD VESSEL STEW

Steps:

• Coat a large pan or Dutch oven with oil and place over medium heat. Add the chicken livers and sear until golden brown on all sides, about 7 minutes. Remove from the pan and set aside. Add the onions, carrots, celery and fennel to the pan and season generously with salt. Cook, stirring frequently, 3 minutes, then add the garlic and cook until the vegetables have softened, about 7 minutes. Transfer to a blender and pulse (see Cook's Note). Return to the pan and cook until well browned and the water has evaporated, 15 to 20 minutes.
• Roughly chop the chicken livers and add to pot. Add the beef, sausage and beef heart to the pan and sprinkle with salt. Cook until the beef is browned, 15 to 20 minutes. Add the tomato paste and cook until it browns, 4 to 5 minutes. Add the red wine and let it reduce by half. Add enough water to cover the meat by about an inch. Add the thyme and bay and stir to combine. Bring to a boil, then reduce to a simmer and cook, stirring occasionally and adding more water if necessary if it evaporates, until the meat is tender, 3 1/2 to 4 hours.
• During the last 30 minutes of cooking, bring a large pot of water to a boil and season generously with salt; the water should taste salty like the ocean. When the water reaches a rolling boil, add the pasta and cook for 1 minute less than the package directions.
• Meanwhile, remove half of the ragu from the pan and reserve. Remove the bay leaves and thyme bundle.
• Drain the pasta and reserve some of the cooking water. Add the pasta to the pan with half of the ragu and the reserved cooking water and continue cooking over medium heat until the water evaporates, for another minute or so. Mix in some Parmigiano-Reggiano. Serve with additional sauce.

PORK-STUFFED COLLARD GREENS

Steps:

• Preheat oven to 400 degrees F.
• Bring a large pot of salted water to a boil. Cook the collards for 3 to 4 minutes until soft and pliable. Drain and set aside. In a large bowl, mix together pork, salt, cumin, chili flakes, onion powder, garlic powder, oregano, and nutmeg in a bowl. Divide into 4 sections to form oblong patties. Wrap each patty in 4 collard leaves. Place patties seam side down in the baking dish and add enough stock to reach 1/4 of the way up the stuffed greens. Cover with heavy-duty aluminum foil and bake until pork is cooked through, about 35 minutes.

SPICY PORK STEW WITH HOMINY AND COLLARD GREENS

Steps:

• Soak the hominy in plenty of water overnight. Drain.
• Season the pork all over with 1 teaspoon salt and the black pepper. Heat the oil in a large pot over medium-high heat. Sear the meat in batches until well browned on all sides. Transfer to a plate.
• Add the onion to the pot and cook until soft, 5 to 7 minutes. Add the garlic, chile powder, cumin, oregano, bay leaf and cinnamon. Cook 1 minute. Return pork to pot. Stir in the chipotle, hominy, beer, 6 cups water and 2 teaspoons salt. Simmer, covered, for 1 hour. Uncover and simmer for about 1 to 1 1/2 hours more till meat and hominy are tender, adding water as needed if too thick. Stir in collards for last 20 minutes. Discard bay leaf and cinnamon. Taste and adjust seasonings. Ladle into bowls; garnish with lime, cilantro, avocado and radish.

BRAISED COLLARD GREENS WITH SMOKED PORK

Steps:

• Add the collard greens, sugar, vinegar, onion, pulled pork, pork broth and 1-gallon cold water to a stock pot.
• Bring the liquid to a rolling boil over high heat, then reduce the heat to medium-low and simmer until the greens are very soft and tender, 45 minutes to 1 hour.
• Use a slotted spoon or tongs to divide the collards among bowls and serve hot.