Eating healthier and making good choices – good goals for the New Year. I am really enjoying the book I received for Christmas called Eating Well in Season – the Farmers’ Market Cookbook. Now that our farmers’ market is re-opened after all the flood damage from Irene I can enjoy their wonderful produce. This recipe is adapted from a recipe I found in the book. I hope you enjoy it as much as we have!
1 tsp olive oil
1 pound pork tenderloin, cut into one inch pieces
¾ tsp salt
1 medium onion, chopped
4 cloves garlic, chopped
2 tsp paprika
¼ tsp crushed red pepper
1 cup white wine
4 plum tomatoes, chopped
4 cups chicken broth (reduced sodium)
1 bunch kale, ribs removed and chopped (about 8 cups)
1-15oz can cannellini beans rinsed
Heat oil in a heavy Dutch oven. Add pork, sprinkle with salt and cook until no longer pink on the outside, about 2 minutes. Transfer to a plate with tongs, leaving juices in the pot.
Add onion to the pot and cook, stirring often until just beginning to brown, 2-3 minutes. Add garlic and crushed red pepper, stirring constantly until fragrant, about 30 seconds. Ad wine and tomatoes increase heat to high and stir to scrape up any browned bits. Add broth and bring to a boil.
Add kale and stir until it wilts. Reduce heat to maintain a lively simmer and cook, stirring occasionally until the kale is just tender, about 4 minutes. Stir in beans, the reserved pork and any accumulated juices; simmer until the beans and pork are heated through, about 2 minutes.
Serves 6.
Nancy on the Home Front 