Coconut Curry Greens & Pork

Line a 5 to 6-quart slow cooker with a Regular size Reynolds KITCHENS^™ Slow Cooker Liner. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl; set aside.

Heat oil in a large skillet over medium-high until shimmering. Sprinkle pork evenly with salt. Add pork to skillet; cook, turning occasionally, until browned on all sides, about 15 minutes.

While pork browns, stir together coconut milk, garlic, ginger, 1 tablespoon of the curry paste, and sugar in slow cooker until thoroughly combined. Add greens; toss to coat using tongs.

Nestle browned pork on top of collard greens mixture in slow cooker. Cover and cook on LOW until pork is tender, about 7 hours. Using tongs, remove pork from cooker. Let cool 15 minutes. Using 2 forks or your hands, remove bone and shred pork into large pieces. While pork cools, stir in lime juice and remaining 1 tablespoon curry paste into collard mixture.

Return shredded pork to slow cooker. Divide stew among 4 large bowls. Sprinkle evenly with chiles.