Cambodian Collard Greens with Pork Belly

Cambodian Collard Greens with Pork Belly

Serves 4

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

  • 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
You must be signed in to use shopping lists. Sign in or create account

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.

Recipe Discussion