Cambodian-Style Collard Greens with Pork Belly
Serves 4
Time 25 min
Collards cooked with diced pork belly make a hearty side dish rich in flavor. Inspired by Whole Planet Foundation® microcredit client recipes.
Special Diets:
Ingredients
- 1 tablespoon vegetable oil
- 4 ounces pork belly, cut into 1/4-inch pieces
- 2 cloves garlic, finely chopped
- 8 ounces mushrooms, coarsely chopped
- 2 tablespoons fish sauce
- 2 bunches collard greens, thick stems removed and leaves cut into 1-inch wide strips
- 3/4 teaspoon sugar
Method
Heat oil in a large skillet over medium heat.
Add pork belly and garlic; cook 3 minutes or until garlic is browned, stirring frequently.
Stir in mushrooms and fish sauce.
Reduce heat to medium-low, cover and cook until mushrooms release liquid, about 3 minutes.
Stir in greens, cover and cook, stirring occasionally, until beginning to wilt, about 5 minutes.
Uncover and cook over medium-high heat until greens are tender and most of the liquid evaporates, 8 to 10 minutes.
Stir in sugar.
Nutritional Info:
Per serving: 250 calories (170 from fat), 19g total fat, 6g saturated fat, 20mg cholesterol, 610mg sodium, 13g carbohydrates (7g dietary fiber, 3g sugar), 9g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 tablespoon vegetable oil
- 4 ounces pork belly, cut into 1/4-inch pieces
- 2 cloves garlic, finely chopped
- 8 ounces mushrooms, coarsely chopped
- 2 tablespoons fish sauce
- 2 bunches collard greens, thick stems removed and leaves cut into 1-inch wide strips
- 3/4 teaspoon sugar