Pork & Red Beans with Greens
Pork and beans is as tried-and-true as culinary combinations go, and here it's combined with mustard and collard greens. For still more nourishing comfort, serve this with steamed rice.
  • 1 cup chopped red onion
  • 4 garlic cloves, minced
  • 1/2 cup chicken broth, canned or homemade
  • 3/4 pound collard greens, sliced
  • 3/4 pound mustard greens, sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon savory, marjoram, or sage
  • 1/8 teaspoon nutmeg
  • 2 cups chopped fresh tomatoes
  • 1 cup low-sodium mixed vegetable juice
  • 1 can (8 ounces) no-salt-added tomato sauce
  • 1 can (19 ounces) red kidney beans, rinsed and drained
  • 1 tablespoon red wine vinegar
  • 2 teaspoons olive oil
  • 3/4 pound well-trimmed pork tenderloin, cut into 1/2-inch-thick slices
  • 1 tablespoon flour

1. In large skillet, combine onion, garlic and chicken broth, and cook over medium heat until onion has softened, about 5 minutes.

2. Stir in collard and mustard greens, salt, savory and nutmeg, and cook, stirring frequently, until greens have wilted. Stir in fresh tomatoes, mixed vegetable juice and tomato sauce, and cook until tomatoes have softened, about 5 minutes.

3. Stir in beans and cook until juices have reduced and are lightly thickened, about 8 minutes. Stir in vinegar.

4. Meanwhile, in large nonstick skillet, heat oil over medium heat. Dust pork with flour, add to skillet and saute until no longer pink, about 3 minutes.

5. Stir pork into greens and cook until pork is cooked through and greens are tender, about 1 minute.

Nutritional Information
Per serving: 348 calories, 7.0g total fat, 1.4g saturated fat, 3.1g monounsaturated fat, 0.8g polyunsaturated fat, 12g dietary fiber, 31g protein, 43g carbohydrate, 55mg cholesterol, 688mg sodium.
Good source of: beta-carotene, fiber, folate, iron, lutein & zeaxanthin, potassium, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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