6 servings (serving size: 1 1/3 cups pork mixture and 1/2 cup cornmeal fungi)

Recipe from

Cooking Light

Nutritional Information

Calories 248
Caloriesfromfat 23 %
Fat 6.2 g
Satfat 1.6 g
Monofat 2.3 g
Polyfat 1.5 g
Protein 15.3 g
Carbohydrate 36.1 g
Fiber 5.3 g
Cholesterol 23 mg
Iron 4.6 mg
Sodium 529 mg
Calcium 217 mg


5 cups water
1 1/2 cups finely chopped onion
1/2 pound lean, boned, smoked center-cut loin pork chops, cut into 1/2-inch pieces
1 garlic clove, minced
4 cups chopped spinach
4 cups chopped collard greens
4 cups chopped kale
1/4 cup white vinegar
2 tablespoons chopped fresh parsley
1 tablespoon hot pepper sauce
1 teaspoon dried thyme
1/2 teaspoon salt
1 (10-ounce) package frozen cut okra, thawed


Combine first 4 ingredients in a large Dutch oven, and bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes. Add spinach and next 8 ingredients (spinach through okra), and simmer 15 minutes or until vegetables are tender. Spoon Cornmeal Fungi evenly into 6 bowls, and top with pork mixture.

May 1997
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