Makes 6-8 servings – Pasta – 1 hour 30 minutes
1 pkg. HVH Frozen Collard Greens, thawed
1 pkg. HVH Frozen Swiss Chard, thawed
3 lb. Smoked Pork Belly (raised at Sugar Hill Farm)
2 tbsp. HVH Apple Cider Vinegar
1 jar HVH Basil Tomato Sauce
1 lb. Orecchiette
Salt and Pepper, to taste
Garlic Powder, to taste
Cut the smoked pork belly (skin removed) into 1/2" cubes, leaving a 1/2" slice for the greens.
Combine the collard greens, swiss chard, slice of pork belly and apple cider vinegar in a large pot and cook over medium heat for about 30 mins. Season with salt, pepper, and garlic powder and set aside.
In a large skillet, cook the cubed pork belly over medium heat, making sure to drain the excess fat rendered during cooking. Cook until browned and crispy.
While the pork belly cooks, heat a large pot of water until boiling. Add the orecchiette and cook according to the package directions. Drain and return to the pot.
Stir in the tomato sauce, cooked greens and cooked pork belly. Taste and season if needed. Add grated parmesan and serve.