-1 lb boneless pork shoulder (we used pork chops)
-1 lb collard greens
-2 tbsp vegetable oil
-1 1/2 tbsp minced garlic
-2 tbsp soy sauce
-juice from 1/2 lime
-sesame seeds or chopped scallions, for garnish
1. Freeze pork for 15-30 minutes, then slice as thinly as you can across the grain, cutting into bite-sized pieces. Rinse the greens, trim thick stems, and roughly chop.
2. Heat a large skillet over high heat until it begins to smoke. Add 1 tbsp of vegetable oil and swirl to coat the pan. Add the pork. Cook, stirring occasionally, until pork is browned (2-3 minutes). Transfer pork to a bowl. Reduce heat to medium.
3. Add the remaining tablespoon of oil to the pan, swirling to coat again. Add the garlic. After 15 seconds, return heat to high and add the greens with 2 tbsp water. Stir frequently, just until the greens wilt, 2-3 minutes.
4. Return the pork to the skillet and stir for one minute. Add the soy sauce and lime juice. Stir, remove from heat, and taste. Add additional soy sauce if necessary. Serve over rice, quinoa, or grain of choice. Top with sesame seeds or chopped scallions.