Directions

1. Add chicken broth for rice, and water to a medium saucepan and bring to a boil. Stir in rice, cover pan, and reduce heat to a simmer. Cook until all of liquid has been absorbed and the rice is al dente, about 20 minutes. Remove from heat, fluff with a fork, and set aside.
2. Bring a large pot of water to a rolling boil. Trim stems from collard greens at base of leaf. If remaining ribs are very large, run a knife parallel to the cutting board to shave off the thickest part of the ribs. Add half of greens at a time to pot and blanch in boiling water until they’re bright green and flexible, 2 minutes. Remove greens from water and submerge in a bowl of ice water until cool. Then drain and set aside.
3. Meanwhile, add vegetable oil to a heavy-bottomed skillet or Dutch oven over medium-low heat. Add ground pork, using a wooden spatula to crumble meat.