Serves 4
¼ cup extra-virgin olive oil,
divided
1 onion, divided, half chopped
and half finely chopped
1½ cans (15.5 oz. each) black beans,
rinsed
1 bunch collard greens (about 12
oz.), stems and ribs discarded, leaves cut into ½-inch strips
4 oz. thick-sliced smoked bacon,
cut into 1-inch pieces
¾ lb pork tenderloin, cut into
1-inch pieces
Salt and pepper
2 oz. cured chorizo, thinly
sliced
4 cloves garlic, chopped
2 tablespoons grated parmesan
cheese
¾ lb. meatloaf mix (¼ lb. each
ground beef, pork, and veal)
1 bay leaf
¼ teaspoon salt
⅛ teaspoon pepper
2 medium eggs
¼ cup canned pure pumpkin puree
2 tablespoons milk
1 tablespoon dry milk powder
10 tablespoons torn white bread
1¼ cups white or whole wheat
flour
1 teaspoon water
2 cups marinara sauce
1 tablespoon chopped fresh
parsley
Orange slices, for serving
1.
Preheat the oven to 350°. In
a large dutch oven, heat 2 tablespoons olive oil over medium-low heat. Add the chopped onion and cook, stirring occasionally,
about 10 minutes. Increase heat to
medium and add ½ tablespoon olive oil.
Add finely chopped onion and cook until tender, 5 minutes. Meanwhile, mash ½ cup beans in a bowl with
the back of a fork. Stir into the onion;
set aside.
2.
In a large pot of boiling, salted water, cook
the collards for 10 minutes. Drain well
and set aside.
3.
Meanwhile, add the bacon to the dutch oven and
cook until the fat is rendered and the bacon is browned but not crisp, about 7
minutes; transfer the meat to a plate.
Pour out all but 1 tablespoon of the bacon fat from the pot and
reserve. Increase the heat to
medium-high. Season the pork with salt
and pepper. Working in batches, add the
pork to the pan in a single layer and brown on all sides, about 5 minutes per
batch. Transfer to a plate.
4.
Add the chorizo to the dutch oven and cook,
stirring, for 1 minute. Stir in half of
the garlic for 15 seconds. Stir in the
pork, bacon, onion mixture, remaining beans, cheese, meatloaf mixture, bay leaf,
salt, and pepper. Pour in the broth and
simmer until the pork is just cooked through and the mixture has thickened,
about 15 minutes. Discard the bay leaf. Let cool completely.
5.
In a bowl, beat together the eggs, pumpkin
puree, milk, and milk powder. Add the
bread and the flour; let stand for 5 minutes.
Add just enough of the water for the dough to just come together. Mix in broth mixture. On a lightly floured surface, roll out the
dough ½ inch thick. Cut into shapes with
1½-inch cookie cutters. Gather the
scraps, combine, roll, and form more biscuits; repeat until all the dough is
used.
6.
In a large nonstick skillet, heat 1 tablespoon
olive oil over medium heat. Add half of
the biscuits and cook 3½ minutes.
Transfer to a plate; repeat with the remaining olive oil and balls.
7.
Place biscuits 1 inch apart on an ungreased
baking sheet. Bake for 10 minutes, then
turn over and bake another 10 minutes.
8.
Meanwhile,
heat the reserved bacon fat in the large pot over medium-high heat. Add marinara sauce and bring to a simmer. Add the biscuits, cover and cook until firm,
5 minutes. Add the cooked collards and
remaining garlic; season with salt and pepper.
Heat through. Divide biscuits evenly
among 4 plates; top with the sauce, collards, parsley, and orange slices.