Braised Pork with Slow-Cooked Collards, Grits, and Tomato Gravy

The greens can simmer while the pork cooks (they can be done ahead and reheated). Start the grits and gravy around the same time; you don't want the grits to sit or they'll get too firm. You'll use the liquid from a can of tomatoes for the gravy here, then reserve the tomatoes for Spinach and Onion Pizza.

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