CHARLOTTE, N.C. — It’s global flavor with a local benefit! Whole Foods Market Salud Cooking School shows off one of the dishes they’re featuring.
The upcoming class on International cuisine is on March 7 at 6:30 p.m. This demonstration class will feature recipes inspired by Whole Planet Foundation borrowers.
All proceeds from this journey through global cuisines will benefit Whole Planet Foundation.
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Here’s Chef Jason Wolf’s recipe for Cambodian Collard Greens with Pork Belly:
Serves 4
1 tablespoon expeller-pressed canola oil
4 ounces pork belly, cut into 3-inch pieces
2 cloves garlic, minced
8 ounces mushrooms, coarsely chopped
2 tablespoons fish sauce
2 bunches collard greens, thick stems removed
and leaves cut into 1-inch wide strips
7 teaspoon sugar
In a large skillet, heat oil over medium heat. Add pork belly and garlic; cook 3 minutes or until garlic is browned, stirring frequently. Stir in mushrooms and fish sauce. Reduce heat to medium-low, cover and cook 3 minutes or until mushrooms release liquid.
Stir in greens, cover and cook 5 minutes or until beginning to wilt, stirring occasionally. Uncover and cook over medium-high heat 8 to 10 minutes, or until greens are tender and most of the liquid evaporates. Stir in sugar.
Per serving: 250 calories (170 from fat), 19g total fat, 6g saturated fat, 20mg cholesterol, 610mg
sodium, 13g total carbohydrate (7g dietary fiber, 3g sugar), 9g protein
