How To Prepare
Toss pork with 1/4 teaspoon pepper. Heat oil in a large nonstick skillet over medium heat. Add the pork and cook, stirring, until just cooked through, 4 to 6 minutes. Transfer to a bowl with a slotted spoon.
Add onion, tomato paste and rice to the pan and cook until the onion softens, about 4 minutes. Add kale and garlic and cook until the kale begins to wilt, 1 to 2 minutes. Stir in broth, vinegar, and paprika. Bring to a boil. Cover, reduce heat and simmer until the rice is done, 15 to 20 minutes. Stir in the reserved pork and black-eyed peas and heat for 1 minute.
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Ingredients
- 1 pound boneless pork chops, trimmed, cut into 1/2-inch pieces
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon canola oil
- 1 medium onion, chopped
- 2 tablespoons no salt added tomato paste
- 14 cup instant brown rice
- 8 cups roughly chopped kale leaves, (about 1 small bunch), tough stems removed
- 4 cloves garlic, minced
- 1 14-ounce can no salt added chicken broth
- 2 tablespoons cider vinegar, or sherry vinegar
- 1/2 teaspoon smoked paprika, preferably hot (see Tip)
- 1 15-ounce can no salt added black-eyed peas, rinsed
Ingredients
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