Pork, Lentil, and Black Rice Collard Greens
February 26, 2013
I just realized I've never posted a collard green recipe, even though I have cooked them several times. That's all. A few simple ingredients make this awesome dish. A quick saute before dumping all the rest of the ingredients in. Seal it up and bring on the pressure. It tastes kinda like dhal, kinda like southern collard greens, and kinda like something totally different. Scallions add some freshness to the dish.
Pork, Lentil, and Black Rice Collard GreensFor: 8 Bowls
- 1 Cup Diced Carrot
- 1 Cup Diced Onion
- 1 Cup Lentils
- 1 Cup Black Rice
- 1 Pound Ground Pork
- 1 Bunch Collard Greens
- 28 Ounces Canned Diced Tomato
- 3 Cloves Garlic (minced)
- 3 Thai Chiles (diced)
- Throw the pork in with the onion and carrot and saute for about 7 minutes. Add in the rest of the ingredients and add water to make the whole thing fairly wet but not drowning. I added between 5 and 6 cups. Season and cover. Bring up to pressure and cook under pressure for 35 minutes. Remove from heat and naturally release pressure. Stir and serve with scallions.