July 8, 2011

Anti-Recipe: Pork n’ Greens

Kale is something of a super food, even trumping Popeye’s beloved spinach in several categories of vitamins and nutrients. I’ve been eating more of it lately since I took part in a local farm’s CSA, a program that allows me to pick up a box of farm fresh veggies & fruits each week.

The best way to partake in the leafy goodness is to eat Kale raw, but if you are looking to incorporate it in a cooked meal…this is the one to try. I used ground pork, but you could easily use another meat.


Pork n’ Greens

  • 1 lb ground pork, lean beef, turkey or chicken
  • 3 cups of Kale, washed and torn
  • 1 cup water
  • Onion, chopped
  • 1 T red wine vinegar

Brown meat in a pot with a heavy bottom. When meat is fully cooked, transfer it to a paper towel-lined plate or colander to drain the grease. Over medium heat, put a handful of Kale leaves into the pot and stir them around until wilted to a bright green. Keep adding Kale until all of it has been wilted down just a little bit. Add a cup of water (onion optional), cover and simmer for 8-10 minutes. Add the drained meat & vinegar back to the pot and enjoy!

Click here for nutrition facts about Kale