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Pork Roast With Braised Collard Greens, Creamy Polenta, And Pan Jus

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

16 cups water, divided

1 cup coarse kosher salt

1/2 cup (packed) golden brown sugar

1 small onion, quartered

1 small head of garlic, unpeeled, halved crosswise

3 fresh thyme sprigs

2 bay leaves

1 teaspoon whole black peppercorns

1 6-rib pork rib roast (about 4 pounds)

1 cup low-salt chicken broth or vegetable broth

2 teaspoons red wine vinegar

2 tablespoons (1/4 stick) butter

2 tablespoons vegetable oil

1 onion, chopped

3 garlic cloves, chopped

2 pounds collard greens, Swiss chard, or broccoli rabe (rapini), thick stems trimmed, leaves coarsely chopped

2 cups low-salt chicken broth

1 tablespoon red wine vinegar

4 cups water

1 teaspoon salt

1 cup polenta or yellow cornmeal

1/4 cup (1/2 stick) butter

1/2 cup grated Parmesan cheese

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