Pork and Spring Greens

The Illustrated Quick Cook

Pork and Spring Greens

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    Ingredients

    1 tbsp olive oil 2 heads of collard greens or other leafy greens, shredded
    12 oz (350 g) leftover roast pork, coarsely shredded 2 tsp onion seeds (optional)
    4 garlic cloves, thinly sliced sea salt and freshly ground black pepper

    directions

    Prep: 10 min Total: 30 min (Quick)
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    • 1

      Heat the oil in a wok over medium-high heat. When the oil is hot, add the pork. Cook for about 5 minutes, stirring and tossing it in the pan.

    • 2

      Add the garlic and the greens, and continue to stir-fry over medium-high heat for 1 minute, or until the greens have just wilted. Stir in the onion seeds, then season well with sea salt and ground pepper. Serve immediately with roast new potatoes as a side dish.

    notes

    Choose your greens with the seasons-use Savoy cabbage, Brussels sprouts, or kale in the winter, and the lighter delicate greens, such as spinach and chard, in the spring and summer.

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