3lbs pork roast
8-12 cups of cleaned collard greens sliced (see note)
2 (15oz) cans rinsed and drained blacked-eyed peas
1 (15oz) can diced tomatoes
1 medium onion diced
1 Tbs cumin powder
1 Tbs minced garlic
1 Tbs minced ginger
1 tsp poultry seasoning
1 tsp drided thyme
red chili powder for flakes to taste
salt and black pepper to taste throughout dish
1 Tbs brown sugar or to taste
1 Tbs cider vinegar or to taste
2-4 Tbs soy sauce to taste
1-2 Tbs Worcestershire sauce
1 cinnamon stick
1/2 cup water
oil as needed
Note: Wash collard greens well to remove grit. Cut out the stalk and slice only the leafy part of the greens.
add the browned pork roast on top. In the oil that is remaining in the pan add the ginger, garlic, cumin powder, dried thyme, and poultry seasoning. Since the oil will be hot, use the residual heat to bloom your spices.
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