The Secret to Better Collards Is Pork Chops

Fall is the best time of year to enjoy greens

Sautéed onions and collard greens topped with sliced pork and a mustard sauce. Photo by Kathryn Arthur.

This nippy fall weather begs us to enjoy just a few more hikes in the afternoon sunshine before the real cold comes, but simultaneously draws us in for warm hearty meals by the fire. The time of year also ushers in the best greens. Collards, beet greens, Swiss chard, and kale are all at their finest right now.

If you happen to have a pan with the crusted brown bits from a piece of pan-seared meat nearby, grab some greens and you’ll have a delicious and nourishing feast in no time.

This recipe — if you can even call it that — is a favorite of mine because the task of having everything ready at the same time really comes together here. The time it takes to sauté some aromatics and wilt the greens is just long enough for the meat to rest before slicing.

First, if you are having wine with your dinner, go ahead and open it. You’ll need a little liquid to deglaze the pan, so you might as well pour a glass now.

Next, you’ll need a hot pan and whatever kind of meat you like. Pork and greens go together beautifully because the high fat content gives you plenty to sauté the greens in with no need for added oil. Chicken, beef, and even lamb also produce delicious results, but there is a chance you’ll…