These Spicy Pork Belly Collard Greens are a perfect Keto, gluten-free, Whole30, and low-carb side dish recipe!
If you are looking for a delicious fat-packed side dish, look no further. These Spicy Pork Belly Collard Greens are what Keto is all about. With plenty of nutritious veggies, an addition of some protein, and all the fatty goodness of the pork belly you can’t go wrong.
This dish pairs perfectly with BBQ, (lettuce wrapped) burgers, steak, and just about anything else you can imagine, but you don’t have to take my word for it. Whip up a batch and give it a try. It only takes a few minutes, chopping the ingredients is the most labor-intensive part of the recipe.
Every once and a while on the keto diet I find myself eating eggs for breakfast, meat for lunch, cheese and/or nuts for a snack and meat for dinner. It mostly occurs when I’m super busy and don’t have time for much else. Did you notice the pattern there, no vegetables? So dishes like this one really come in handy when I’m in a rush.
Collard greens never get any of the glory but Dr. Joel Fuhrman has established the Aggregate Nutrient Density Index (ANDI) which quantifies the nutrient density of individual foods on a scale of 1-1000. Collard greens have the highest rating possible of 1000. That’s right at the top of the list with kale and watercress.
Collard greens were one of the foods grew up eating. We had a little container of vinegar that sat on the kitchen table by the salt and pepper to drizzle over the top. In fact, I think the only food we had with more often might have been soup beans and cornbread. Or hamburger helper. Anyways, adding pork belly to the equation is a total game-changer.
Check out these other resources to read more about the health benefits of collard greens!
Spicy Pork Belly Collard Greens
- 4 ounces cooked pork belly
- 1 bunch collard greens 10 oz / 300g
- 1 clove garlic minced
- 1 jalapeño minced
- 2 tablespoons apple cider vinegar
- Salt to taste
- Place a large cast iron skillet over medium high heat, brown the pork belly 2-3 minutes per side or until golden and crisp.
- Add the garlic and jalapeño to the skillet and cook 30 seconds until fragrant.
- Add the chopped collards in batches until wilted. Pour in ACV and continue to cook 5-10 minutes until soft. Season with salt to taste.