Low Carb Collard Greens With Smoked Pulled Pork. Perhaps if you didn’t grow up in the South you mightn’t have been exposed to Collard Greens let alone with smoked pulled pork. I did not grow up in the South either but my mother was a woman of many talents, one of them was cooking, and she did make collard greens & a smoked ham hock for us once in awhile. She made it like most people with bacon grease, which was fine by us as we all loved bacon. So this is my own rendition using low carb collard greens with smoked pulled pork. Same greens, same animal just with a little twist. There are a couple of different ways to use this recipe: 1.) As a dinner side dish (on left) and 2.) As a filling & hearty soup (on right) Not sure why most every other greens recipes include so much sugar and I doubt you’ll miss it here since I’m pretty sure the people coming to this site are not looking for sugary recipes. Low Carb Collard Greens With Smoked Pulled Pork for a dose of health.
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- 2-2½ Lbs Collard Greens (Remember You Loose Weigh With The Unusable Ribs)
- 1 Lb Pulled Pork
- 1 Small Onion Dice Small
- 2 T Bacon Grease (Or Lard)
- 1 T Crushed Garlic
- 3 T Apple Cider Vinegar (You Can Also Use Unsweetened Rice Wine Vinegar)
- ½ t Red Pepper Flakes
- 1 T Chicken Base
- ½ t Liquid Smoke
- 1 t Butter Per Serving (Optional But Good)
- 2 C Water For Side Dish 4 C Water For Soup
- Heat grease in pot large enough to pack in the greens.
- Slowly sweat the onions, then mix in garlic.
- Making sure collards are grit-free cut the center rib out of each stalk.
- Cut into 1½" strips, turn and cut about 2" pieces.
- Mix water, chicken base, pepper flakes, & vinegar and pour over greens.
- Cover and slowly simmer for 2-2½ hours or until greens are tender.
- Add pork and heat thoroughly.
- 4 Soup Servings
- 419 Calories, 32.0g Protein, 14.4g Fat, 10.3g Carbs, 5.8g Fiber, 4.5g Net Carbs
- 6-8 Side Servings
- 210 Calories, 16.0g Protein, 7.2g Fat, 5.2g Carbs, 2.9g Fiber, 2.3g Net Carbs
- I do add butter to mine whether I make soup or a side. There is something about the way butter enriches anything.
- As a side dish it is best to put into its own container as you will want to eat (drink) the juices.
- If your pulled pork strands are too long, chop them a little. You want the pork recognizable but not so long they are a pain to eat or drip from the bowl to your mouth.
- If you like your greens a little less tender, cook maybe ½ hour less.