Greek Stewed Pork and Greens in Lemon Sauce Fricassee

Submitted by lecole54

"The sweetness of the cooked onions, etc., balances out the tartness of the lemon perfectly! From the Greek Food site olivetomato.com. The introduction to the recipe includes the following admonition: "Choose pork shoulder and use medium sized chunks; do not cut the meat in very small pieces as I find that they can become tough.""

 

• Ready In: 1hr 55mins
• Ingredients: 12
• Serves: 6

ingredients

• 2 lbs pork shoulder, cut in large chunks
• 1⁄2 cup olive oil
• 4 onions, chopped
• 3 -4 sliced green onions (only white part)
• 1 leek, sliced (only white)
• 1⁄2 cup dill, chopped
• 2 lbs chard leaves, roughly chopped
• 2 lemons, juice of
• 2 bay leaves
• 3 -4 allspice berries
• salt, to taste
• pepper, to taste

directions

1. Heat (medium to high) a heavy pan with 2 teaspoons olive oil. Add the bay leaves, allspice and some pepper and brown the meat on both sides, about 2-3 minutes each side. Do not cook the meat completely. You can do this in batches so as to not crowd the meat.
2. In a pot, heat the rest of the olive oil and sauté the onion, the spring onion and the leek until soft. Add the dill and sauté 1-2 minutes more.
3. Once the meat is browned, place in the pot with the onion mixture and more pepper and salt. Add warm water enough to barely cover the meat. Cover the pot and simmer for about 1 hour, until meat is soft and tender.
4. Open the pot and add chard and the lemon juice. Mix a bit with a large spoon. Continue to simmer for about 20 minutes, until chard has wilted. Mix occasionally so that all greens are wilted.
5. Serve with bread.