Cook Time: 30 Minutes
Wash collard greens thoroughly; remove tough stems. Slice or chop greens, and set aside.
Preheat oven to 350 degrees F. Preheat grill pan or grill to medium-high heat (350- to 400 degrees). Grill pork until well marked on all sides, about 10 minutes. Transfer pork to a baking dish; oven roast until a meat thermometer inserted into thickest portion of meat registers 145 degrees F, about 15 to 20 minutes. Transfer to a platter; let stand 3 minutes before slicing.
Meanwhile, heat a large, heavy saucepan over medium-high heat; add oil, onions, and garlic and saute 1 minute. When onions just begin to turn golden, add collard greens, by handfuls, stirring until wilted before adding another handful. Stir in raisins; saute until just tender, about 6 minutes. Add a little water, if necessary, for steam. Stir in almonds; season with salt and pepper.
Slice pork and serve on greens.
Recipe and photo by Smithfield.
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[Not yet rated]Comments (2) Post Your Comment
I think that spinach could definitely work, I would just shorten the sautee time a bit. You also could use turnip greens or mustard greens if those are more readily available.
Here in Montana, collard greens are a rarity. Would fresh Spinach work?