Bittersweet Braised Pork and Collards in Dark Beer

Preparation info

  • Serves

    4 to 6

    Appears in

    Vegetables from Amaranth to Zucchini

    By Elizabeth Schneider

    Published 2001

    • About

    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 cooking) makes a fluffy foil. Like most stews, this one can be prepared ahead and reheated. I haven’t yet experimented, but I imagine this dish would also be delicious with lamb shoulder or beef chuck.