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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
5 cups water |
1 1/2 cups finely chopped onion |
1/2 pound lean, boned, smoked center-cut loin pork chops, cut into 1/2-inch pieces |
1 garlic clove, minced |
4 cups chopped spinach |
4 cups chopped collard greens |
4 cups chopped kale |
1/4 cup white vinegar |
2 tablespoons chopped fresh parsley |
1 tablespoon hot pepper sauce |
1 teaspoon dried thyme |
1/2 teaspoon salt |
1 (10-ounce) package frozen cut okra, thawed |
cornmeal fungi |
Directions:
1. Combine first 4 ingredients in a large Dutch oven, and bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes. Add spinach and next 8 ingredients (spinach through okra), and simmer 15 minutes or until vegetables are tender. Spoon Cornmeal Fungi evenly into 6 bowls, and top with pork mixture.
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