Since we’ve been staying at home this past week, I’ve had extra time to make some of my favorite recipes — and this pork tinga is definitely near the top of the list. It’s super easy to make in the slow cooker, it pairs perfectly with Mexican rice (one of my other favorites!), and now I have delicious leftovers for our lunches.
These greens are, hands-down, our favorite barbecue side dish. They are savory, easy to make, and flexible — you can use either collard or kale greens (just don’t use spinach, it gets mushy). Also, they’re just as good reheated the next day, in the rare case that you have any leftover!
Palak paneer is one of my favorite Indian dishes, and when I don’t have paneer on hand, I like to use the same recipe to make a delicious chicken saag instead. In either version, the paneer or chicken is simmered in a delicious spinach, tomato, and cream sauce. If you do make chicken saag, using smoked chicken thighs is a great way to add some authentic-tasting flavor to the dish. Either way, it’s one of my favorites, and I hope you give it a try!