Slow-Simmered Detroit Rib Tip Stew with Collard Greens

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

A hearty soul food stew featuring tender rib tips slow-cooked in a savory broth, complemented by tender collard greens and warm spices. This African-American Soul Food-inspired comfort-food recipe, ready in about 95 minutes, pairs pork rib tips, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs pork rib tips
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 1 tbsp smoked paprika
• 1 tsp dried thyme
• 4 cups chicken broth
• 14 oz canned diced tomatoes
• 1 bunch, stems removed and leaves chopped collard greens
• 2 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 2 lbs pork rib tips and brown on all sides for 5-7 minutes until edges are crispy and golden.
2. Step 2: Add 1 medium diced yellow onion and 4 minced garlic cloves to the pot, sauté for 3 minutes until the onion is translucent and garlic fragrant.
3. Step 3: Stir in 1 tbsp smoked paprika, 1 tsp dried thyme, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes, cooking for 1 minute until spices bloom.
4. Step 4: Pour in 4 cups chicken broth and 14 oz canned diced tomatoes with juices, bring to a gentle boil, then reduce heat to low and simmer uncovered for 1 hour until rib tips are tender.
5. Step 5: Add 1 bunch chopped collard greens, 2 tbsp apple cider vinegar, and 1 tbsp brown sugar to the pot. Stir well and simmer for an additional 20 minutes until collards are tender and flavors meld.
6. Step 6: Taste and adjust seasoning with additional salt or pepper if needed. Serve hot with warm cornbread or rice.