Braised Pork with Slow-Cooked Collards, Grits, and Tomato Gravy

Braised Pork with Slow-Cooked Collards, Grits, and Tomato Gravy
16 Ingredients
  • 1 1/2 tablespoons canola oil, divided
  • 1 (20-ounce) boneless pork shoulder (Boston butt), trimmed (about 1 pound trimmed)
  • 1 teaspoon kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 2 cups water, divided
  • 2 cups no-salt-added chicken stock, divided
  • 1 1/2 teaspoons lower-sodium soy sauce
  • 2 cups vertically sliced onion (about 1/2 large)
  • 8 cups chopped trimmed collard greens
  • 2 teaspoons sugar
  • 1 (28.5-ounce) can no-salt-added whole tomatoes
  • 1 tablespoon all-purpose flour
  • 1/3 cup finely chopped onion
  • 1 ounce chopped cremini mushrooms
  • 2 garlic cloves, minced
  • 1/2 cup uncooked quick-cooking grits
Nutrition
517
26% daily value
4 servings
                                       
                                            high-​fiber, dairy-​free
     

Fat

42% 27

Saturated

38% 8

Trans

- 0

Monounsaturated

- 13

Polyunsaturated

- 4

Carbs

14% 42

Carbs (net)

- 33

Fiber

36% 9

Sugars

- 13

Sugars, added

- 2

Protein

56% 28

Cholesterol

26% 79

Sodium

45% 1073

Calcium

28% 281

Magnesium

20% 83

Potassium

25% 1172

Iron

21% 4

Zinc

35% 4

Phosphorus

48% 337

Vitamin A

25% 225

Vitamin C

64% 58

Thiamin (B1)

197% 2

Riboflavin (B2)

57% 1

Niacin (B3)

58% 9

Vitamin B6

73% 1

Folate equivalent (total)

48% 193

Folate (food)

- 144

Folic acid

- 29

Vitamin B12

33% 1

Vitamin D

498% 75

Vitamin E

27% 4

Vitamin K

271% 325

Sugar alcohols

- 0

Water

- 627
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