Pork and Spring Greens

The Illustrated Quick Cook

Pork and Spring Greens

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!


    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


    Prep: 10 min Total: 30 min (Quick)
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 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.


    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.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving