Filipino Style Adobo Collard Greens with Salt Pork

Name: Filipino Style Adobo Collard Greens with Salt Pork
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1/4 pound salt pork, diced; 2 pounds collard greens, stems removed and chopped; 3 cloves garlic, minced; 1 small bay leaf; 1/4 cup water; 3 tablespoons Filipino cane vinegar or rice wine vinegar; 2 tablespoons Filipino soy sauce or low-sodium soy sauce; 1/4 cup coconut milk

Recipe GLPRebffc1c5679a87

Side Dish

40 min

333 cal

Servings: 4

Stovetop

SNAP eligible

A savory Filipino-inspired dish combining tender collard greens with crispy salt pork and aromatic garlic, finished with the distinctive tangy and umami flavors of vinegar and soy sauce, enriched with a touch of creamy coconut milk. This low-carb, high-fiber dish delivers authentic Asian flavors in one comforting pot.

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Ingredients

1/4 pound salt pork, diced

2 pounds collard greens, stems removed and chopped

3 cloves garlic, minced

1 small bay leaf

1/4 cup water

3 tablespoons Filipino cane vinegar or rice wine vinegar

2 tablespoons Filipino soy sauce or low-sodium soy sauce

1/4 cup coconut milk

Directions

In a large pot or deep skillet over medium heat, cook the diced salt pork until the fat renders and the pieces turn golden and crispy, about 5-7 minutes. Use a slotted spoon to transfer the cooked salt pork to a paper towel-lined plate, leaving about 1 tablespoon of the rendered fat in the pot.
Add the minced garlic to the remaining fat in the pot and sauté for about 1 minute until fragrant, stirring constantly to prevent burning.
Add the chopped collard greens to the pot in batches, stirring to wilt them and incorporate them with the garlic and fat. This should take about 3-4 minutes as the greens reduce in volume.
Pour in the water and vinegar, then add the bay leaf. Stir to combine all ingredients, ensuring the greens are evenly coated.
Add the soy sauce and stir well, then pour in the coconut milk and mix until fully incorporated. Return the crispy salt pork to the pot.
Reduce heat to medium-low and simmer uncovered for about 10-12 minutes, stirring occasionally, until the collard greens are tender but still have some slight firmness. The liquid should reduce by about half, creating a flavorful sauce that coats the greens.
Remove from heat, discard the bay leaf, and taste for seasoning. Serve hot as a main course, allowing the rich adobo flavors and tender greens with crispy salt pork to shine.

Comments

Grocery List Plus Editorial Staff4

This recipe lands well in Charlotte: collard greens are a Southern staple, salt pork and garlic are universal grocery basics, and all ingredients including coconut milk and cane vinegar are stocked at Harris Teeter, Food Lion, and Kroger. The 40-minute time is honest—browning salt pork takes 5-8 minutes, greens need 20-25 minutes to soften, and the adobo glaze requires gentle simmering. Cost per serving runs under $2, kept down by the long shelf-life proteins and the yield-stretching greens. The dish reheats beautifully and actually improves overnight as flavors deepen. The main friction is that this is an unconventional pairing—Filipino adobo over a North Carolina collard-green staple—which reads as fusion rather than weeknight familiar, and the result demands an open mind rather than automatic repeat appeal.