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Quick Pork and Greens
Source: The following recipe was submitted by Marilyn Helton and is courtesy of The Welcome Table, by Jessica Harris.

Collard greens sauteed with spiced pork cubes.

Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 196.3
Total Carbs 9.3 g
Dietary Fiber 3.3 g
Sugars 0.4 g
Total Fat 13.7 g
Saturated Fat 2.6 g
Unsaturated Fat 1.4 g
Potassium 247.5 mg
Protein 8.1 g
Sodium 88.9 mg
Dietary Exchanges
2 1/2 Fat , 1 1/2 Vegetables , 1 Meat , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 lb  Greens, collard, chopped, fresh
0 1/4 cup  extra virgin olive oil
6 each  medium garlic cloves
0.3333 lb  whole loin pork chops
2 tbsp  cornmeal
2 tsp  lemon pepper seasoning
2 tbsp  white all purpose flour
1 tsp  poultry seasoning
1 pinch  salt
  1. Wash greens thoroughly, drain and remove the thick central rib from each leaf. Cut away any blemished spots and discard any discolored leaves. Then, roll the greens into bunches and cut them crosswise into thin strips, about 1/4-inch wide. Set aside. Meanwhile, heat 2 tablespoons of the olive oil in a large, heavy skillet. When the oil is hot, brown the garlic and add the greens, tossing them to make sure they are cooking evenly. Add 1/4 cup water, cover, lower the heat and continue to cook for 5 minutes, stirring occasionally.
  2. Combine cornmeal, lemon pepper, flour, poultry seasoning, and salt; mix well.
  3. Bone the pork chops and cut meat into 1/2-inch cubes. If using pork loin, cut the meat into 1/2-inch cubes. Place pork cubes and spice mixture in a plastic bag. Toss the meat until it is well covered with the spice mixture.
  4. Heat remaining 2 tablespoons olive oil in a separate skillet. Add the pork cubes and cook them stirring occasionally to avoid sticking, for 5 minutes or until they are cooked through but not tough.
  5. When ready to serve, mix the pork pieces in with the greens and serve with black beans and rice.

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