The Almagest

Issue date: 2/4/10 Section: Life

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Collard Greens-1 bunch (chopped)

Pork Chops-2 each (chopped)

Beef Bouillon Cubes-2 each

Garlic-1-2 tablespoons (chopped)

Onion Powder-to taste

Chili Sauce-1 tablespoon

Cajun Seasoning-1 teaspoon

Water-2 cups

Vegetable Oil-2-3 tablespoons



Rinse off the individual leaves of the collard greens. Remove the end stems, chop the greens and set them to the side.

Next, trim the meat off the pork chops, rinse the meat thoroughly, and cut into cubes. Set these to the side.

In a medium to large pot, add oil. When oil first starts to smoke, add the collard greens. If the pot looks like it has too many greens in it, add half of the greens and wait for them to cook a little (as they cook, they will reduce in size), then add the other half when the pot has more room in it. While the greens are cooking, add the pork, bouillon cubes, garlic, onion powder, chili sauce and Cajun seasoning. Thoroughly mix everything.

When the pork is halfway done, add the water, stir again and cover with a lid. Continue to cook while stirring occasionally, for 10-15 minutes, or until the pork is completely done and most of the water has cooked out.

When done, serve in bowls. If you would like more color in the dish, add a freshly diced tomato when adding the water.

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