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

Amount per serving
  • Calories: 248
  • Calories from fat: 23%
  • Fat: 6.2g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.5g
  • Protein: 15.3g
  • Carbohydrate: 36.1g
  • Fiber: 5.3g
  • Cholesterol: 23mg
  • Iron: 4.6mg
  • Sodium: 529mg
  • Calcium: 217mg


  • 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
  • Cornmeal Fungi


  1. 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.
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