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Pork, Clams, and Greens

Pork, Clams, and Greens Recipe

  • 6 tablespoons extra virgin olive oil
  • 5 garlic cloves sliced paper-thin
  • 4 cups assorted leafy greens such as chard, spinach, Tuscan kale, beet greens, mustard greens, dandelion greens, turnip greens (Use a combination of sweet, spicy and bitter greens for a varied flavor.) Wash well and trim all greens of tough stems before measuring
  • Kosher salt
  • 1/4 - 1/2 teaspoon Aleppo pepper or hot red pepper flakes
  • 4 slices 1/2-inch rustic bread toasted
  • 1/2 lb. fiddlehead ferns trimmed of any split, broken or dirty stems
  • 4 ripe plum tomatoes
  • 3/4 lbs. braised fresh pork belly cut into 4 equal pieces, recipe follows (optional)
  • 2 ounces pancetta in thin slices cut into 1/2-inch pieces
  • 1 small white onion cut into 1/4-inch dice
  • 20 littleneck clams (about 2 pounds), scrubbed
  • 1 cup dry white wine
  • Freshly ground black pepper
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