Name: Bittersweet Braised Pork and Collards in Dark Beer
Yield: Serves 4 to 6
Ingredients: 1 large onion, diced; 3 tablespoons cider vinegar, malt vinegar, or wine vinegar; 2 tablespoons bacon fat, lard, or peanut oil; 1½ teaspoons kosher salt; Optional: coarse-grated orange zest; 2 pounds small-medium collard greens; ¾ cup water; 2 garlic cloves, chopped; One 12-ounce bottle dark or amber beer or ale; ¾ cup orange juice; 2 pounds pork for stew, cut into 1-inch cubes; 1 tablespoon brown sugar; ¼ teaspoon chilli flakes; 2 tablespoons flour

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