By Edu Costa − On Wednesday, July 27, 2016, 7 years ago in
Soup Recipes
5 out of 5 with 1 ratings
comments: 0 - views: 13758
A traditional collard greens and pork stew from the island of Corvo in the Azores.
| Preparation time | 10 min |
| Cooking Time | 40 min |
| Ready In | 50 min |
| Level of Difficulty | Easy |
| Servings | 6 |
Ingredients
1/2 lbs pig parts (ears, snout, feet)1/2 lbs pork tenderloin2 tablespoons pork lard1/2 pound potatoes, sliced into halves1 bunch chopped collard greens6 garlic cloves, chopped
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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 & Photo Credit: easyportugueserecipes.com
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