Pork Tenderloin with Spicy Collard Greens

It's always fun to try something new, especially new vegetables. I decided to try cooking some beautiful greens, which are in season right now! I found some HUGE organic collard greens. As a side note, whenever possible we like to buy organic produce, especially the dirty dozen. Aside from being healthier, organic foods TASTE AMAZING, the flavor is how God intended. So many times the produce in the supermarket has a "watered down" flavor. So, organic collard greens...easy, delicious and oh so healthy. Greens go really well with pork so tonight we paired them with my hubby's Honey-Lime marinated Pork Loin. And to fill in our plates, some more Israeli couscous from the pantry. Sorry about the poor picture, but I guess it's better than nothing; photographing food is new to me.

J's Honey-Lime Marinade: (marinate overnight)
(1 pound of pork yields ~ 4 servings)

1/4 cup honey
1/4 cup lime juice
1/4 cup olive oil
1/2 cup water
1/2 tsp. garlic powder
1 tsp. ancho chili powder
1/2 tsp. paprika
1/2 tsp salt
1/4 tsp. pepper

Marinate pork in the marinade overnight in the fridge. The next day remove pork and discard marinade. Cook pork on grill until it reaches an internal temperature of 155-160'F, remove from the grill and let rest on a plate for at least 5 minutes before slicing.

Spicy Collard Greens: (serves 4-6)
Wash 1 large bunch of collards, trim out the tough stem.
1. In a large pot, bring about 4 cups chicken stock and 4 cups water to a boil over medium-high heat. Add greens and cook until tender, 15-20 minutes. Drain pot saving stock.
2. Add 1 Tbsp olive oil to a large skillet over medium-high heat, add 1 small onion diced cook, until tender ~ 4-5 minutes. Add 1-3 cloves of minced garlic and 1/4 teaspoon crushed red pepper flakes, cook another 2-3 minutes.
3. Chop the cooked greens and add to the pan with the onion. Pour in 1/2-1 cup of reserved stock and simmer about 4-5 minutes. Season to taste with salt and pepper. Serve hot.

trim out the tough stems