Normally, ribs are a significant commitment. This is a different take. There's no dry rub here, no smoker, just a slow braise to break down that tough connective tissue. And all of the flavor you need from a pungent chimichurri.
What you will need
1 bunch Collard Greens
1 lb Pork Ribs
1 cup Water
1 Tbsp Bouillon
1/4 bunch Italian Parsley
4 cloves Garlic
2 Tbsp Olive Oil
Black Pepper(Nutritional facts 111 calories, 6.38 g fat, 2.66 g carbohydrates, 10.79 g protein, 28 mg cholesterol, 674 mg sodium)
How to cook
Gather and portion ingredients.
Wash the collards and remove the stem by pinching your fingers at the base of the leaf and pulling with the opposite hand to drag the stem through your pinched fingers.
Dust the ribs with a healthy coat of salt and fresh black pepper.
Heat some oil in a saucepan over medium heat. When the oil is hot, nearly smoking, sear the pork ribs. Start with the rounded, meatier side down.
Once the ribs are browned on at least one side, carefully add the water.
Stir in the bouillon.
Cover and simmer for about 30 minutes.
Add the collard greens, tearing them roughly by hand.
Cover and simmer for another 30 minutes until both the ribs and greens are very tender. The rib meat should fall easily from the bone.
Wash the parsley and dry on paper towels. Pick the leaves. Give them a rough chop
Peel garlic cloves and chop or grate to a fine paste.
Place the chopped parsely in a small mixing bowl.
Add the crushed garlic.
Squeeze in the juice from the lemon.
Add some olive oil, just enough to thicken the chimichurri slightly.
Season as needed with salt and pepper.
Serve ribs over collard greens with broth and a drizzle of chimichurri.