Pork and Greens Stew
- 1 3-4lb Pork Roast, cubed
- 1 pound ground pork sausage (plain, country or sage)
- 2 cloves garlic, crushed and chopped
- 2 16oz bags frozen chard/collard greens OR 2-3 batches fresh chard/collard greens
- 1-2 tsp sage (1 if your sausage contains sage, 2 if it doesn’t)
- 2 cups homemade bone broth (If you don’t have homemade broth, store bought chicken broth can be substituted.)
- salt & pepper
- Bacon grease, lard, or a few slices of bacon
- In a large pot, melt 2 spoonfuls of bacon grease or lard over medium heat. If you don’t have bacon grease or lard in the house, you can chop up a few pieces of bacon and render them down in the pot like I did in the photo below. The bacon pieces will go well with the recipe.
- Add garlic and cook for 1-2 minutes until you can smell it cooking.
- Add ground sausage and cook thoroughly, breaking it up into small pieces.
- Once cooked, add cubed pork roast and cook thoroughly.
- Once cooked, add greens and mix thoroughly, making sure fat is distributed evenly. Cover and cook about 5 minutes until greens brighten.
- Add broth, sage, salt and pepper.
- Cover and turn to high until liquid starts to boil.
- Turn back down to medium and cook covered for 45 minutes, stirring occasionally.
- After 45 minutes, uncover, stir and assess how much liquid is left in the pot. If you have enough liquid left that it looks soup-like (see photo below), cook for a few more minutes uncovered to cook off some of the extra.
- Once it looks stew-like, serve it up. Enjoy!