Southern Collard Greens with Ceylon Cinnamon Pork Belly

Southern Collard Greens with Ceylon Cinnamon Pork Belly

Try this classic Southern Collard Greens recipe with pork belly marinated in Ceylon Cinnamon.

Collard greens are nutritional powerhouses. Just one cup provides an impressive amount of Vitamin K—essential for normal blood clotting and important for maintaining strong bones. They also provide a significant amount of Vitamin A, which supports vision, immune function, and healthy cells, along with calcium, iron, manganese, and potassium.

And there’s a delicious reason for the pork belly. Vitamins A, E, and K are fat-soluble, meaning dietary fat helps your body absorb them. The rich pork belly adds that satisfying Southern depth while complementing the earthy flavor of the collard greens.

Then comes the unexpected ingredient: Ceylon Cinnamon. Its delicate, naturally sweet and aromatic character adds an incredible depth of flavor to the pork belly and greens, along with the naturally occurring compounds that make Ceylon Cinnamon so interesting.

It’s classic Southern comfort food—with a Ceylon Cinnamon twist.

  • Prep Time : 15 Minutes
  • Cook Times : 60 minutes
  • Yield : 4-6 servings
  • ·2 large bunches (10oz when cut) fresh collard greens (washed, stemmed, and cut into thin ribbons)
  • 1 lbs. pork belly (sliced into small bite-sized strips or cubes)
  • 1 large yellow onion (diced)
  • 8 cloves garlic (finely chopped)
  • 1/2 tsp. to 1 tsp. red chili flakes (adjust to your heat preference)
  • 2 cups chicken stock
  • 1 tbsp apple cider vinegar (helps break down the greens and aids iron absorption)
  • 1 tsp. Salt and 1/2 tsp black pepper
  • 1 tbsp. Coconut oil - To cook pork belly or onions if a little dry

1. Crisp the Pork
Belly (10 minutes)

Cut the pork belly into cubes and marinate with Ceylon Cinnamon powder, salt and black pepper. Place the pork belly pieces into a large pot or Dutch oven over medium high heat with a tablespoon of coconut oil. . Render the fat down until the pork belly is slightly browned and crisp. Remove the crispy pork belly pieces with a slotted spoon and set them aside, leaving the liquid fat in the pot.

2. Sauté the Aromatics (5 minutes)

Turn the heat down to medium. Add the chopped onion and garlic to the pork fat and sauté for 1 minute until translucent. Stir in the chili flakes, cooking for just 1 minute until highly fragrant.

3. Deglaze and Build the Broth (5 minutes)

Pour in the chicken stock and apple cider vinegar, using a wooden spoon to scrape up any browned, flavorful bits from the bottom of the pot. Bring the liquid to a rolling boil.

4. Wilting and Simmering (10 minutes)

Add the thin ribbons of collard greens to the pot a few handfuls at a time,
stirring until they wilt down into the liquid. Bring the pot back to a boil,
then immediately turn the heat down to low, cover with a tight-fitting lid, and
simmer gently. After ten minutes stir the crispy pork belly back into the pot. The greens will be vibrant, perfectly tender, and full of nutrients.

Nutrition Tip for Serving

Serve this dish in deep bowls rather than a flat plate. Ensure every serving gets a generous ladle of the spicy, smoky chicken broth. This ensures you actually consume the water-soluble vitamins that cooked out into the liquid.