tagine of pork and greens


Pork and greens is inspired by the beautiful Moroccan cooking vessels, the tagine! Cooked in the biblical slow cooker, you’ll devour the flavors & aromas!


When you hear the word tagines, you might think of Middle Eastern culture. Tagine is the name for a ‘Maghrebi’ or North African dish cooked in a tagine pot. You can cook just about anything in a tagine, stews with various kinds of meat, vegetables and more. 

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!

Recipes for Tagines

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

I really love cooking and serving in my tagines. Yes, plural because I have four tagines one of which is a serving, not cooking, tagine. That means I’ve come up with some recipes using my tagine, so check these recipes for tagines out!

Tagine of Beef and Vegetables

Tagine of Fresh Vegetables

Four-Hands Charity Dinner

Moroccan Pork

My pork is simply delicious! Seasoned with a wonderful North African spice mixture, ras el hanout and some additional ground cumin. As it cooks in the green the spice mixtures and ingredients come together to create a glorious mixture. This pork has greens with other North African flavors like mango, mint and dates. 

Ras el Hanout Recipes

Ras el hanout recipes are really kind of mainstream now thanks to home cooks and chefs promoting global cuisines. I make my own ras el hanout and it’s absolutely divine. You can make it, too, because it’s in my cookbook! Of course, if you’re not so inclined to do that, then you can go on Amazon or to places like World Market and purchase it. 

I use ras el hanout in recipes much like I do any other spice mixture. It’s a brilliant combination of ingredients including cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek and dry turmeric. 

Try cooking   North African Chicken Stew in your tagine! 

pork and greens

Pork and Greens

tagine of pork and greens

Yield: 4-6 servings

This tagine of pork and greens lets you escape to Morocco with every bite! Cooked in the biblical slow cooker, you'll devour the flavors and aromas!


  • 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


  1. 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.
  2. 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.
  3. 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.

Your sharing is GOLDEN! Thank you!

Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally

 Pork and Greens

Similar Posts


  1. Hey Ally, first of all I would love to thank you for the article. Besides the fact that Moroccans don’t eat pork, I would love to let you know that tagine is a PURELY MOROCCAN dish that has nothing to do with the rest of the North African countries…we never call pizza a Southern European dish or sushi an East Asian meal. Maybe that wasn’t your intention but you’re clearly helping others to appropriate Morocco’s rich culture and heritage. I would love to read more articles of yours that are based on historical sources and legit facts next time. Thank you so much!

    1. Hi, Hamza, thank you for your kind note. And, I’m delighted to have you help me edit the text in this post. I realize that Moroccans don’ eat pork. The post is more focused on the use of the vessel for cooking, the tagine. Do me a favor and Google ‘Moroccoan Pork’ and give me your review of some of these recipes using this description. In reading about the tagine, which I think is a lovely and important part of historical cooking, I found in many articles online that it’s associated with the national cuisines of the North African countries of Algeria, Libya, Morocco and Tunisia. For example: https://www.thespruceeats.com/the-moroccan-tagine-2394748 and https://en.wikipedia.org/wiki/Tajine Of course, many of our beautiful cuisine dishes now are enjoyed by the world. Morocco is one of my favorite countries with a rich and beautiful cuisine, which I love. Thank you so much for your input, Hamaz. It is very welcomed. peace and blessings, my friend ally

  2. What is this abomination and cultural appropriation to our cuisine? No such thing as pork Tagine in Morocco. If you want to go ahead and be creative at least make it clear your being inspired by Moroccan cuisine and making your own twist. Misleading post

  3. Morocco has an abundance of wild pork, it is processed and sold in grocery stores & restaurants. It is also exported. However the general native population would not eat or cook with it, this is not a traditional recipe with any meat but less as it is pork. It’s extremely offensive to call it Moroccan. However, the tagine is simply a cooking vessel and you can put whatever you want in it. Berber is also extremely derogatory term and should not be used same as all slang towards POC.

  4. Cultural Apprpriator says:

    Morrocan people don’t eat pork, much less use a tagine to cook pork. 😒

  5. Anonymous says:

    In Morrocco, pork is not eaten. This is cultural appropriation gone wrong.

  6. Stephanie Talbott says:

    I made preserved lemons and wanted a recipie to use them, as well as the pork shoulder in the fridge. This was spectacular! Served with some rice, we couldn’t love it more!

    1. Stephanie! I love preserved lemons and how delicious with pork! You’ve made my day! Thank you for sharing w/me. And, if you haven’t seen this recipe of mine for preserved lemons, give it a look. Hope to see you back real soon here in the kitchen! xo ~ally

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

    1. 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*** 🙂

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.