Pork Chops with Cane Syrup Glaze, Sweet Potato Mash and Collard Greens

Ingredients

• 3 lb sweet potatoes (about 3-4 medium potatoes, peeled and cubed)
• 4 tbsp unsalted butter (cut into pieces)
• 0.25 cup whole milk (warmed)
• 0.25 cup light brown sugar (packed)
• 0.5 tsp ground cinnamon
• 0.25 tsp ground nutmeg
• 0.5 tsp salt (or to taste)
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Prepare and Boil Potatoes

   • Peel the sweet potatoes and cut them into uniform 1-inch cubes.
   • Place the cubed potatoes in a large pot and add enough cold water to cover them by at least an inch. Add a generous pinch of salt to the water.
   • Bring the pot to a boil over high heat, then reduce the heat to maintain a steady simmer.
   • Cook for 15-20 minutes, or until the potatoes are very tender and can be easily pierced with a fork.
2. 2

   Drain and Dry Potatoes

   • Drain the potatoes thoroughly in a colander, shaking to remove excess water.
   • Return the empty pot to the stove over low heat for about 30-60 seconds to evaporate any remaining moisture.
   • Add the drained potatoes back to the dry, warm pot and let them sit for a minute to steam off any final moisture. This step is key to avoiding watery mash.
3. 3

   Mash and Combine Ingredients

   • Using a potato masher, begin mashing the potatoes directly in the pot to your desired consistency.
   • Add the cubed butter, warmed milk, packed light brown sugar, ground cinnamon, ground nutmeg, salt, and black pepper.
   • Continue to mash and stir until the butter is fully melted and all ingredients are well-combined, creating a smooth and creamy texture. Avoid over-mixing.
4. 4

   Taste and Serve

   • Taste the mash and adjust seasonings if necessary. You may want more salt to balance the sweetness or a bit more cinnamon for warmth.
   • Serve immediately while warm, garnished with a pat of butter or toasted pecans if desired.

Ingredients

• 2 lb Collard Greens (About 2 large bunches)
• 6 slices Thick-Cut Bacon (Diced into small pieces)
• 1 medium Yellow Onion (Finely chopped)
• 4 cloves Garlic (Minced)
• 4 cup Chicken Broth (Low-sodium is a good option)
• 2 tbsp Apple Cider Vinegar
• 1 tbsp Brown Sugar (Lightly packed)
• 0.5 tsp Red Pepper Flakes (Adjust to your spice preference)
• 1 tsp Salt (Or to taste)
• 0.5 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Clean and Prepare the Greens

   • Fill a clean sink or very large bowl with cold water. Submerge the collard greens and swish them around vigorously to loosen any grit. Let them soak for 5-10 minutes, then lift them out of the water, leaving the grit behind. Drain the sink, rinse, and repeat until the water is completely clear.
   • To prepare the leaves, fold each one in half lengthwise and use a sharp knife to slice out the tough, woody stem.
   • Stack several de-stemmed leaves on top of each other, roll them tightly like a cigar, and slice crosswise into 1-inch thick ribbons. Set aside.
2. 2

   Render Bacon and Sauté Aromatics

   • Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced bacon.
   • Cook, stirring occasionally, for 8-10 minutes until the bacon is crisp and the fat has fully rendered.
   • Using a slotted spoon, transfer the crispy bacon bits to a paper towel-lined plate, leaving about 2-3 tablespoons of rendered fat in the pot. Discard any excess.
   • Add the chopped yellow onion to the pot and sauté for 5-7 minutes, until softened and translucent.
   • Stir in the minced garlic and red pepper flakes, and cook for another minute until fragrant.
3. 3