- 1 pound boneless pork chops, trimmed, cut into 1/2-inch pieces
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
1 tablespoon canola oil
1 medium onion, chopped
2 tablespoons tomato paste
1 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 reduced-sodium chicken broth
2 tablespoons cider vinegar, or sherry vinegar
1/2 teaspoon smoked paprika, preferably hot (see Tip)
1 15-ounce can black-eyed peas, rinsed
- Toss pork with 1/4 teaspoon salt and 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, paprika and the remaining 1/4 teaspoon salt. 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.
- Serves 6.
Nutritional information per serving: 281 calories; 8 g fat (2 g sat, 3 g mono); 45 mg cholesterol; 32 g carbohydrates; 22 g protein; 5 g fiber; 405 mg sodium; 740 mg potassium.
- Main Dishes, Pork
- North American