3 – 4 lb Boston Butt
1 lb Collard Greens
2 cups Vegetable Stock or Bone Broth
- Cut a Boston Butt into chunks. Sear meat in fry pan over high heat until browned.
- In 2 cups bouillon or vegetable stock, add 1 TBSP chopped onion. Pour into slow cooker. Add meat to cooker.
- Cut the stems off the collards and chop leaves into strips. Add collard greens to cooker.
- Cook on High for 6 hours. Serve over brown rice.