Pork and Collards Stew

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
  • Nutrition Info
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1 1/2 pounds pork tenderloin, cut into 1- to 1 1/2-inch pieces

2 teaspoons ground cumin

1 teaspoon smoked paprika

Kosher salt and freshly ground pepper

1/4 cup extra-virgin olive oil, plus more for drizzling

1 1/2 pounds sweet potatoes (preferably white), peeled and cut into 1-inch chunks

1/2 white onion, finely chopped

4 cloves garlic, 3 sliced and 1 finely grated

1 pound frozen chopped collard greens, thawed and patted dry

3 cups low-sodium chicken broth

1 cup chopped fresh parsley

Thinly sliced red jalapeno pepper, for topping


  1. Combine the pork, cumin and paprika in a bowl; season generously with salt and pepper and toss. Heat a large pot or Dutch oven over high heat until very hot; add 2 tablespoons olive oil. Add the pork in a single layer and cook, undisturbed, until browned on the bottom, about 2 minutes. Flip and continue to cook, turning, until browned all over, 4 to 5 more minutes; remove to a plate.
  2. Add the remaining 2 tablespoons olive oil, the sweet potatoes, onion, sliced garlic and 1/4 teaspoon salt to the pot. Cook over high heat, stirring, until the onion is softened, about 2 minutes. Add the collards, chicken broth and 1 cup water; cover and bring to a boil. Uncover, reduce the heat to medium and simmer until the vegetables are tender, 8 to 10 minutes.
  3. Reduce the heat to low. Remove 1 cup vegetables with some broth to a blender; add the parsley, grated garlic and 1/4 cup water and puree. Return the pork to the pot and simmer until cooked through, about 2 minutes. Stir in the vegetable puree and warm through; season with salt and pepper. Divide among bowls, top with jalapeno slices and drizzle with olive oil.