Black-Eyed Peas With Pork & Greens
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 lb boneless pork chop, trimmed, cut into 1/2-inch pieces
- 1⁄2 teaspoon salt, divided
- 1⁄4 teaspoon fresh 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, tough stems removed (about 1 small bunch)
- 4 garlic cloves, minced
- 1 (14 ounce) can reduced-sodium chicken broth
- 2 tablespoons cider vinegar or 2 tablespoons sherry wine vinegar
- 1⁄2 teaspoon smoked paprika, preferably hot
- 1 (15 ounce) can black-eyed peas, rinsed
directions
- 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.
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