Pork & Collards

3 – 4 lb Boston Butt

1 lb Collard Greens

2 cups Vegetable Stock or Bone Broth

Slow Cooker

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

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