Pork and Greens

tagine of pork and greens

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The simplest of preparation in this recipe,  ‘Tagine of Pork and Greens’. Pork and greens all in your Middle Eastern tagine.

What’s a Tagine

A tagine to me is like the Biblical slow cooker. It’s been around for centuries in the Middle Eastern cuisines, and you can use a cured tagine in the oven, on the stovetop (must use a diffuser) or an open fire/grill.

“Although originally a Berber dish, the tagine has evolved with the history as waves of Arab and Ottoman invaders, Moorish refugees from Andalusia and French colonialists have left their influences on the cuisine. … Potatoes cover up the meat and vegetables below in this chicken tagine from Morocco.” Source: Origins of Food We Love

Tagines today are now made of different materials, pottery, ceramic and even cast iron. Be sure to ensure that yours is a cooking tagine and not just a serving tagine piece. I have both and certainly do not cook in my serving tagine, but do serve things in it.

Of course, make sure you read up on tagines before diving in because there are some guidelines to follow when you purchase one.  For instance, my guidelines from Williams & Sonoma indicate that my tagine is oven safe to 350 degrees.  Have fun, be creative, try new things (like rice and couscous), and let the inner Boho come out in you when you serve up a fabulous dish to family and friend!

pork and greens

tagine of pork and greens

Yield: 4-6 servings


  • Preheat oven to 275
  • 12 cup chopped fresh greens, collards, kale, chard, your choice
  • ¼ cup extra virgin olive oil
  • 4 Tbl. butter, unsalted
  • 5 garlic cloves mashed
  • 1 tsp. sea salt
  • ½ tsp. red chili flakes
  • ½ cup chicken broth
  • 1 cup DOLE frozen mango chunk, divided
  • ½ cup dates, pitted, sliced, divided
  • ½ lemon sliced very thin, divided
  • 1/3 cup chopped fresh mint, divided
  • 1/3 cup chopped fresh Italian parsley, divided
  • PORK
  • ¼ cup olive oil
  • 2 lbs. boneless pork, rib pieces or cut up thick chop into pieces
  • 2 Tbl. ras el hanut, can substitute harissa
  • 1 Tbl. ground cumin
  • 1 tsp sea salt
  • ½ cup chicken broth


  • In a large heavy skillet over medium heat, put olive oil and butter (or if your tagine is made of cast iron, you can saute in it.).  Add garlic and greens and toss with tongs.  Add salt, chili flakes, chicken broth and toss.  Cook 5 minutes.  Toss in  half of the mango chunks, dates and lemons. Put this mixture in the bottom of the tagine.
  • In a heavy large cast iron skillet over medium heat, put oil.  (Or if your tagine is cast iron, you can brown in it.) Toss pork rib pieces in the ras el hanut, cumin and sea salt coating well.  Brown the pieces in the hot skillet getting a nice golden brown all over.  Remove pieces and put on top the greens.  Top with and all around the remaining mango chunks, dates, lemons, mint and parsley. Drizzle over the chicken broth.
  • Cook in the tagine in a preheated 275 degree oven for about 3 hours.(NOTE:  You can cook in a heavy pot/lid or a slow cooker if you don't have a tagine.) Remove and let cool (covered) about 15 minutes.  Serve.  I also served with a few preserved lemon strips...of course, there's plenty of lemon in the dish, but I just can't get enough lemon!


You can opt to skip the browning of the pork chunks and place in the tagine on top of the greens.

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 Pork and Greens


  1. A fantastic fall dish! Being a southern gal, I love me some greens – especially if they’re brightened up with a little mango!!

    • Thank, Priscilla! Those greens were wicked good, and the leftovers were a bed under my sunnyside up eggs the next morning! Your comments always make me ***smile*** 🙂

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