Cambodian Collard Greens with Pork Belly
4

Serves 4

Collards cooked with diced pork belly make a hearty side dish rich in flavor. Inspired by Whole Planet Foundation® microcredit client recipes.

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    Ingredients: 
    • 1 tablespoon expeller-pressed canola oil
    • 4 ounces pork belly, cut into 1/4-inch pieces
    • 2 cloves garlic, minced
    • 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
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    Method: 

    In a large skillet, heat oil 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 3 minutes or until mushrooms release liquid. Stir in greens, cover and cook 5 minutes or until beginning to wilt, stirring occasionally. Uncover and cook over medium-high heat 8 to 10 minutes, or until greens are tender and most of the liquid evaporates. Stir in sugar.

    Nutritional Info: 
    Per Serving:250 calories (170 from fat), 19g total fat, 6g saturated fat, 20mg cholesterol, 610mg sodium, 13g carbohydrate (7g dietary fiber, 3g sugar), 9g protein
    Special Diets: 

    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. See our Terms of Service.

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