Collard Greens and Pork Stew Recipe
Why you will love this Collard Greens and Pork Stew Recipe
Warm up with this hearty Collard Greens and Pork Stew, a beloved dish from Corvo Island in the Azores. Featuring tender pork cuts and vibrant collard greens, this stew is rich in flavor and tradition. Perfect for chilly days, serve it alongside Pão de Milho or your favorite toasted bread for a truly comforting meal. Dive into a culinary journey that celebrates rustic island cuisine!
Ingredients
Equipment:
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- First cook all the pork parts and tenderloin in a saucepan with water for 10 minutes on medium heat.
- Remove the water from the pan, and add it to another saucepan.
- Bring the broth in this saucepan to a boil, and add the pork, chopped collard greens, and potatoes.
- Add the pork lard and salt to taste.
- Cook for 30-40 minutes on medium heat until the pork and potatoes are done.
- Pour into bowls and serve with Pão de Milho, or Portuguese corn bread. If you don’t have Pão de Milho, use regular toasted bread.
Recipe Tips
Nutritional Facts (Per Serving)
Frequently Asked Questions
Can I substitute other types of meat for the pork parts and tenderloin?
Yes, you can substitute chicken or beef for the pork parts and tenderloin if you prefer. Just keep in mind that cooking times may vary depending on the type of meat you use.
How should I store leftovers of the Collard Greens and Pork Stew?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the stew for up to 3 months. Thaw in the refrigerator before reheating.
What can I use if I don't have pork lard?
If you don't have pork lard, you can use bacon grease, vegetable oil, or butter as a substitute. Each will add a slightly different flavor, but they will still work well in the recipe.
Recommended Drink Pairings
Wine
Portuguese: Vinho Verde - This light and refreshing wine complements the earthy flavors of collard greens and the richness of pork.
General: Sauvignon Blanc - The crisp acidity and herbal notes of this wine enhance the dish's greens while balancing the pork's savory fat.
Beer
Portuguese: Super Bock - This light lager offers a clean finish that pairs well with the hearty stew without overwhelming the flavors.
General: Pale Ale - The hoppy bitterness of a Pale Ale contrasts nicely with the richness of the pork and the earthiness of the collard greens.
Other Beverages
Unsweetened Iced Tea: The slight bitterness and refreshing qualities of iced tea provide a perfect balance to the dish's robust flavors.
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