1 tbsp olive oil

1 tbsp of butter

1 onion chopped

Salt and pepper

1 cup Arborio Rice

3 cups of chicken broth

2 cups chopped collard greens, sautéed

8 to 10 ounces of BBQ pork

2 tbsp of soul rub

¼ cup of smoked parmesan

In a large heavy sauce pan, sauté onion in olive oil and butter over medium heat until onion is soft. Add salt and pepper. Add Arborio rice and sauté 1 to 2 minutes until coated. Start adding broth 1 cup at a time, stirring after each cup until broth is absorbed by rice – about 20 minutes. Add the sautéed or blanched collards, BBQ pork and soul rub and cook for 10 more minutes. Remove from heat and add the smoked parmesan

Presented by: Sweet P's BBQ

Date: 5/9/17