From The Family Circle magazine.


Makes 10 servings

Prep: 15 minutes

Slow Cook:  HIGH for 5 hours or LOW for 7 hours.



  • 2½ lbs. pork spare ribs

  • 3 oz.diced cured chorizo, casing removed

  • 1 large yellow onion, diced

  • 4 cloves garlic, sliced

  • 1 lb. collard greens, large stems discarded, roughly chopped

  • 2 cups unsalted chicken stock

  • ½ tsp. salt

  • ¼ tsp. black pepper

  • 2 cans (15.5 oz. each) black beans, rinsed and drained

  • 1 Tbsp. white vinegar

  • OPTIONAL: 6 cups cooked white or brown rice

  • GARNISH: 1 large orange, peeled and cut into segments


  1. Place ribs, chorizo, onion, and garlic in bottom of slow cooker. Place collard greens on top, pressing down firmly. Whisk stock, salt, and pepper, then pour on top. Cover and cook on HIGH for 5 hours or LOW for 7 hours.

  2. Carefully remove ribs to a cutting board and shred; discard bones and any excess fat. Stir beans and vinegar into liquid. Stir meat back into slow cooker.

  3. To serve, scatter about ½ cup rice (if using rice) into each bowl. Ladle some stew on top and garnish with orange segments.


Per Serving:

500 Calories

24 g Fat (8 g Saturated Fat)

25 g Protein

46 g Carb

10 g Fiber

525 mg Sodium

45 mg Cholesterol