Thursday, October 30, 2014
Recipe of the Day
Pork, White Bean & Kale Soup
This recipe provides 6 servings (approx. 1 2/3 cups each).
1) 1 pound pork tenderloin, trimmed and cut into 1-inch pieces
2) 1 tablespoon extra-virgin olive oil
3) 1 teaspoon sea salt
4) 1 medium onion, finely chopped
5) 4 cloves garlic, minced
6) 2 teaspoons paprika, preferably smoked
7) 1/4 teaspoon crushed red pepper, or to taste
8) 1 cup white whine
9) 4 plum tomatoes, chopped
10) 4 cups reduced-sodium chicken broth
11) 1 bunch kale, ribs removed, chopped ( about 8 cups lightly packed)
12) 1 15-ounce can white beans, rinsed
1) Heat oil in a Dutch oven over medium high heat. Add pork, sprinkle with salt and cook, stirring once or twice, until no longer pink on the outside, approx. two minutes. Transfer to a plate with tongs, leaving juices remaining in the pot.
2) Add onion to the pot and cook, stirring often, until just beginning to brown, approx. 2-3 minutes. Add garlic, paprika and crushed red pepper and cook, stirring constantly, until fragrant, approx. 30 seconds. Add wine and tomatoes, increase heat to high and stir to scape up any brown bits. Add broth and bring to a boil.
3) Add kale and stir just until it wilts. Reduce heat to maintain a simmer and cook, stirring occasionally, until the kale is just tender, approx. 3 minutes. Stir in beans, the reserved pork and any accumulated juices; simmer until the beans and pork are heated through, approx. 2 minutes.
270 calories per serving