Very yummy meal. This was a true “Sunday dinner”. The pork chops were awesome. When I plated the meat, they didn’t really look like pork chops anymore since the meat fell off the bone! I didn’t have any bay leaves, so I omitted it and it was still very good. This did have a lot of prep work and even additional work prior to serving it, which was a bit more work than I usually like to do for a crockpot meal, but well worth it in this case.
The macaroni and cheese was a perfect match up with the greens and pork. I usually make the macaroni and cheese this was when I want to do a 20 minute version, and trust me, the tastes is identical to the oven baked kind. The only difference is that you won’t have a crispy top.
I love making my greens in this manor because I don’t like greens sopping in juice. So this cooks them, adds nice flavor and it’s the texture I like.
Rice Cooker Mac and Cheese ~4 forks
Sautéed Collard Greens ~ 5 forks (Me!, original recipe)
Sautéed Collard Greens
1/2 medium yellow onion, finely diced
1 clove of garlic, minced
8 oz of 99% fat free, low sodium chicken broth
1 tsp red pepper flakes
5 dashes of seasoned rice vinegar
1 Tbsp Olive Oil
1 pound of collard greens
Salt and Pepper to taste
Saute onion in a deep skillet with olive oil. Once onion becomes translucent, add garlic and saute for a few minutes longer.
Reduce to medium heat. Add chicken broth, red pepper flakes, salt & pepper. Add greens and stir. Add seasoned rice vinegar. Stir.
Cover and steam for 20 minutes until it reaches the texture you like. Stir every 5 minutes or so.