Pork And Red Beans With Greens |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Nice side dish! Ingredients:
1 cup chopped red onion |
4 garlic cloves, minced |
1/2 cup chicken broth, canned or homemade |
3/4 pound collard greens, sliced, tough stems removed |
3/4 pound mustard greens, sliced, tough stems removed |
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 8 ounce can no salt added tomato sauce |
2 1/2 cups cooked red kidney beans, rinsed and drained |
1 tablespoons red wine vinegar |
2 teaspoons extra virgin olive oil |
3/4 pound well trimmed pork tenderloin, cut into 1/2 inch thick slices |
1 tablespoon flour |
Directions:
1. In large skillet, combine onion, garlic and chicken broth and cook over medium heat until onion has softened, about 5 minutes. 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. Stir in beans and cook until juices have reduced and are lightly thickened, about 8 minutes. Stir in vinegar. 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. Stir pork into greens and cook until pork is cooked through and greens are tender, about 1 minute.
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