Pork, Lentil, and Black Rice Collard Greens

This is one of those deceptively delicious dishes. It looks plain, and is easy to make, yet somehow tastes incredible. I was even tricked again with the leftovers. I didn't want to eat them cause I thought they didn't look that good, but yet again, amazing! The pressure cooker makes it all much quicker, but you could easily do this one in a dutch oven or any decent pot.
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 Greens

For:  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)


  1. 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.