|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|
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.
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.
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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