Bittersweet Braised Pork and Collards in Dark Beer

Collards are meant to be stewed: Impossible to overcook, they soften and absorb meat juices without losing their defined personality. Pork has the right sweetness and fattiness to mellow them—but not if from some fashionably lean pig. Look for a cut with marbling, and do not trim off all the creamy, flavor-carrying fat. Orange juice and dark beer add nuances to a modern pork-and-greens one-dish meal that is at once homey and unusual.

Millet or quinoa (pan-toast either one before coo