Pork and Collards Stew

  4.5 – 2 reviews  • Gluten Free
Level: Easy
Total: 40 min
Active: 40 min
Yield: 4 servings
Level: Easy
Total: 40 min
Active: 40 min
Yield: 4 servings

Ingredients

  1. 1 1/2 pounds pork tenderloin, cut into 1- to 1 1/2-inch pieces
  2. 2 teaspoons ground cumin
  3. 1 teaspoon smoked paprika
  4. Kosher salt and freshly ground pepper
  5. 1/4 cup extra-virgin olive oil, plus more for drizzling
  6. 1 1/2 pounds sweet potatoes (preferably white), peeled and cut into 1-inch chunks
  7. 1/2 white onion, finely chopped
  8. 4 cloves garlic, 3 sliced and 1 finely grated
  9. 1 pound frozen chopped collard greens, thawed and patted dry
  10. 3 cups low-sodium chicken broth
  11. 1 cup chopped fresh parsley
  12. Thinly sliced red jalapeno pepper, for topping

Instructions

  1. Combine the pork, cumin and paprika in a bowl; season generously with salt and pepper and toss. Heat a large pot or Dutch oven over high heat until very hot; add 2 tablespoons olive oil. Add the pork in a single layer and cook, undisturbed, until browned on the bottom, about 2 minutes. Flip and continue to cook, turning, until browned all over, 4 to 5 more minutes; remove to a plate.
  2. Add the remaining 2 tablespoons olive oil, the sweet potatoes, onion, sliced garlic and 1/4 teaspoon salt to the pot. Cook over high heat, stirring, until the onion is softened, about 2 minutes. Add the collards, chicken broth and 1 cup water; cover and bring to a boil. Uncover, reduce the heat to medium and simmer until the vegetables are tender, 8 to 10 minutes.
  3. Reduce the heat to low. Remove 1 cup vegetables with some broth to a blender; add the parsley, grated garlic and 1/4 cup water and puree. Return the pork to the pot and simmer until cooked through, about 2 minutes. Stir in the vegetable puree and warm through; season with salt and pepper. Divide among bowls, top with jalapeno slices and drizzle with olive oil.

Nutrition Facts

Calories 620
Total Fat 24 grams
Saturated Fat 5 grams
Cholesterol 111 milligrams
Sodium 455 milligrams
Carbohydrates 58 grams
Dietary Fiber 9 grams
Protein 45 grams
Sugar 5 grams
Calories 620
Total Fat 24 grams
Saturated Fat 5 grams
Cholesterol 111 milligrams
Sodium 455 milligrams
Carbohydrates 58 grams
Dietary Fiber 9 grams
Protein 45 grams
Sugar 5 grams

Reviews

Jamie Johnson
This was delicious and reminded me of a stew many Caribbean Latinos make called “sancocho” . Hearty and healthy. Good for anyone eating Paleo. 
Emily King
Great flavor and loved the idea of pureeing some of the veggies to thicken. I was out of smoked paprika and subbed ground ancho chile powder. 

 

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top