This is definitely not chard-stuffed roast pork, this week’s French Fridays with Dorie recipe, but rather its weeknight interpretation, pork cutlets with twice-cooked collard greens. I didn’t feel like buying a whole roast for just two people – the last time I did we had pork for dinner three days in a row. I considered stuffing thick chops with the suggested greens/onions/garlic mixture but instead served the thinner pork cutlets in a bed of greens and aromatics.
I got a beautiful batch of young collard greens at the farmers’ market last week while looking for the recipe’s suggested chard. Collard greens, like chard, are members of the cruciferous vegetable family, considered to be super foods in terms of nutrition and health benefits. This is yet another food that I didn’t care much for while I lived in New Orleans but now enjoy. I first braised the greens in salt water for about twenty minutes. While they cooked, I chopped the onions and garlic per the original recipe’s instructions and sautéed them in a bit of bacon fat and olive oil with salt and red pepper flakes. After the onions and garlic turned translucent, I added back the chopped greens and cooked for a few more minutes. Some people like their collards extra silky and wilted, but I like them with some bite. There’s also bit of bacon in the mix – the sweet touch from the raisins in the original recipe did not appeal to us. The pork cutlets were seasoned with the suggested crushed peppercorns and coriander, per the original recipe, and then seared over high heat for about ten minutes. I was out of the kitchen in less than thirty minutes and very happy about it!
I will definitely revisit this meal in the future in both its original version and this simpler one. Curious about how the rest of the FFwD crowd feel about this recipe? Check out their links and experiences here. Happy Friday to all of you!