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Greens, Plantains, and Golden Tings

A vibrant fusion dish featuring tender greens, plantains, and a medley of diverse flavors and textures with a tantalizing West African flair.

Total Time: 3.5 hours

Servings: 10

Ingredients

1 ea pork shank bone

1 qt chicken broth

1 ea onion, diced

2 cloves garlic, minced

1 Tbsp salt

1 Tbsp pepper

1 Tbsp red pepper flakes

¼ cup white vinegar

1 lb collard greens, cleaned, stems removed

1 lb kale

3 cups water

2 tsp cardamom

½ cup brown sugar

½ cup coconut milk

2 cups DOLE® Pineapple Chunks in juice + ¼ cup juice reserved

2 cups green plantains, sliced

5 cups brown rice, cooked

In a large pot over medium heat add pork shank. Brown and cook for 10 minutes.
Add chicken broth, onion, garlic, salt, pepper, red pepper, and vinegar, and bring to a boil.
Add greens and kale and cover. Reduce heat to low and simmer for 2 hours, then remove shank bone.
In a sauce pot, heat water on medium heat until boiling.
Add cardamom, brown sugar, coconut milk, reserved juice and plantains.
Cover and reduce heat to low for 45 minutes stirring often.
To serve, place rice on a platter and top center of rice with greens.
Arrange plantains around outside. Garnish with reserved pineapples.