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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 285.9
  • Total Fat: 15.6 g
  • Cholesterol: 72.2 mg
  • Sodium: 408.3 mg
  • Total Carbs: 11.7 g
  • Dietary Fiber: 3.6 g
  • Protein: 25.9 g

View full nutritional breakdown of Slow Cooker Pork with Greens and Beans calories by ingredient
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Slow Cooker Pork with Greens and Beans

Submitted by: CHEF_MEG
Slow Cooker Pork with Greens and Beans

Introduction

My kids never complain about eating both beans and greens in one meal when they're served alongside rich, slow-cooked pork.
My kids never complain about eating both beans and greens in one meal when they're served alongside rich, slow-cooked pork.

Number of Servings: 8

Ingredients

    Spice rub:
    1 tablespoon chili powder
    1/2 teaspoon red pepper flakes
    1/2 teaspoon kosher or sea salt

    2 pounds pork shoulder, visible fat removed

    3 cloves garlic, halved
    1 cup chicken stock, low sodium
    1 (14.5-ounce) can low-sodium diced tomatoes
    2 (14.5-ounce) cans cannellini beans, drained and rinsed
    2 cups escarole or kale, chopped

    1/2 cup pepitas

Tips

Pepitas are shelled pumpkin seeds, which you can find in the nuts aisle.


Chef Meg used Boston Butt roast, which actually comes from the shoulder area of a pig.

Escarole, also called endive, is a sturdy green that stands up well in slow-cooking dishes. You could also use kale or another sturdy green.

Cannellini beans are white kidney beans that are popular in Italian cooking. Use canned for convenience, but drain and rinse them to control the salt. Use Great Northern beans if you can't find cannellini beans.

Pepitas are shelled pumpkin seeds. You can omit them from the recipe if you can't find them.

Try adding an additional one or two cups of stock during the last hour and instead of a slow stew, you have a great hearty soup.

Serve this dish with chunks of whole-wheat bread to sop up the tasty broth. This meal is so packed full of flavor, your family will forget they're eating healthful, fiber-rich beans and dark, leafy greens, a great source of antioxidants.


Directions

Prepare the spice rub by combining the chili powder, red pepper and salt.

Rub over the pork shoulder 1 hour before cooking or the night before.

Refrigerate the meat until ready to cook.

Place the pork in a slow cooker with the garlic.

Pour the stock over the meat. Cook on low for 5-6 hours.

Remove the lid and break up the meat into large chunks.

Add the diced tomatoes, beans and kale. Cook for another hour.

Before serving, toast the pepitas in a dry skillet.

Serve the stew warm, topped with the pepitas.

Makes 8 one cup servings with 1 tablespoon pepitas as a garnish.






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Member Ratings For This Recipe


  • Incredible!
    26 of 26 people found this review helpful
    Loved this dish! Great for a cold winter day. I cooked the pork with the broth in the pressure cooker for an hour, and then added the tomatoes, beans, and kale and simmered for an hour. I used probably 3 to 4 cups of chopped kale, but would use more next time...and there will be a next time! - 1/7/10

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  • Very Good
    23 of 24 people found this review helpful
    Easy to make. I even made it with Chicken! - 1/10/10

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  • Incredible!
    20 of 21 people found this review helpful
    We really liked this. I didn't use chili powder or the pepitas, but made it more southern-style with Creole seasoning. I used great northern beans and red beans and mustard greens. I cooked the meat one day then refrigerated it overnight so I could separate the fat out easily. Will make again! - 1/18/10

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  • Incredible!
    20 of 20 people found this review helpful
    This is just awesome! I added a little hot pepper sauce, and that made it even better!!!! - 9/4/09

    Reply from CHEF_MEG (9/16/09)
    Great, Josh! I'm so happy you liked it.


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  • Incredible!
    16 of 16 people found this review helpful
    Tasty recipe! Used port tenderloin which I browned with garlic before putting in crockpot. Also, used home-cooked white beans and home-made stock for lower sodium. Used kale and spinach for the greens (and doubled greens amount). Will make again and again; will try with chicken and/or turkey, too. - 1/12/11

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  • Very Good
    14 of 15 people found this review helpful
    My family really enjoyed this recipe! Don't let chef meg fool you though, my kids ate the pork and nothing else! HA! My husband and I ate the beans and greens along with the pork. Very delicious! We both thought that it could use MORE GREENS. Other than that, it's a keeper! Thankyou Chef Meg. - 3/23/10

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  • 14 of 16 people found this review helpful
    To DAMETEMPLAR and FLUTTERFLI, Pepitas are pumpkin seeds. I found the info here: http://www.gourmetsleuth.com/Articles/Ethn
    ic-Unique-Foods-Ingredients-645/pepita
    s.aspx
    Hope that helps you! - 1/10/10

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  • Incredible!
    13 of 13 people found this review helpful
    Absolutely delicius dish. I did substitute escarole and used kale instead, basically since I could not find the first. I would change nothing its just good. - 4/12/10

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  • Incredible!
    12 of 13 people found this review helpful
    Easy to make, I used pork tenderloins and collard greens (also garbanzo and black beans) and it was great! - 1/16/10

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  • Incredible!
    11 of 11 people found this review helpful
    I was hesitant to add the diced tomatoes and almost backed out of adding the beans! But I am not a great cook so I thought I would stick to the plan. I could eat this all week and never grow tired of it! - 3/2/11

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  • Incredible!
    9 of 10 people found this review helpful
    AWESOME!!!! I do a pork butt bbq in the oven then to the smoker.... So, I did use my own spice mix but I will tell you this dish was awesome! I did substitute Salsa for the tomatoes. This dish would be great after work, play, shopping, or anytime. I think it would make a great holiday dish as we - 7/24/10

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  • Incredible!
    9 of 9 people found this review helpful
    The flavor in this dish is amazing! We loved it and will do again! There are a few discrepancies in the video vs the recipe, mainly the measurements of the rub. Also, video stated that there are 8 servings @ 1.5 C each. I meas. all ingred. EXACTLY and ended up w between 7-8 (cooked) cups total. - 2/25/10

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  • Very Good
    8 of 8 people found this review helpful
    I love this. It was easy to make and very tasty. I lowered the sodium quite a bit by substituting Trader Joe's low sodium stock and no sodium tomatoes. Also cooked dried beans I made myself with no salt. - 1/18/10

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  • Good
    8 of 8 people found this review helpful
    A nice blend of spice. I used regular broth so might explain why it was a bit salty. It sat a few days before we ate it at a Chef Meg SP taste testing party. "Like a pull apart soup" in texture and consistancy. We ran out of greens quickly so would put more in next time. Refried beans taste. - 11/16/09

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  • Incredible!
    7 of 7 people found this review helpful
    This was excellent! I'm not generally a pork fan, and I'd never used kale before, but this recipe made me very happy to eat both. Very, very satisfying on a winter night, too, and makes great leftovers. I think this one is going into regular rotation. - 2/15/11

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  • Very Good
    6 of 6 people found this review helpful
    This was very tasty and my husband also enjoyed it a great deal. Have added this to our "make it again" recipe file. Thank you ! We did add Tobasco to spice it up a little more. - 2/13/11

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  • Incredible!
    6 of 6 people found this review helpful
    Been making similar recipe for years. Good w/ pork tenderloin, boneless chicken or turkey breast or small beef tip roast. Pepitas are pumpkin seeds. Look in snack isle w/ sunflower seeds or buy online @ Swansons vitamins. - 12/14/10

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  • Incredible!
    6 of 6 people found this review helpful
    Absolutely Awesome! I was skeptical about all the chili powder--afraid it would be too strong of a flavor. I was so wrong, my husband and I were both saying "mmmmm" with each bite! The pork was very tender and had a wonderful taste. Fantastic!!! - 11/1/10

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  • Incredible!
    6 of 6 people found this review helpful
    this was delicious!! used frozen turnip greens with diced turnips--just thawed and added the last hour. did not drain & rinse the beans because I wanted to add the canned bean juice. it was great and will add to my slow cooker winter stew list! -db - 1/10/10

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  • Incredible!
    5 of 5 people found this review helpful
    This is AMAZING! I take this recipes as leftovers to work and my coworkers try to steal my lunch! I highly recommend this soup. - 1/18/11

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  • Very Good
    4 of 4 people found this review helpful
    I made this today for tonight's supper, and am very pleased with the results. I too only had frozen chopped spinach on hand, and subbed Great Northern beans for the cannellinis, AND pork steaks for the roast, but it was very tasty. I'm looking forward to leftovers, and will watch for green fat. - 3/2/11

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  • Incredible!
    4 of 5 people found this review helpful
    The greens didn't cook through so I took them out and added a can of corn instead. It was delicious. I'm going to make it again today but I'm going to use chicken instead. YUM! - 2/23/11

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  • Very Good
    4 of 4 people found this review helpful
    I think any greens would work with this dish!!! I had baby bok choy that needed using up so they went into the pot instead of escarole. - 1/27/11

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  • Incredible!
    4 of 4 people found this review helpful
    My family doesn't normally eat anything resembling soup or stew. We all loved it. Not only am I making it again, but I'm making it a regularly rotated meal. - 1/19/11

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  • Incredible!
    4 of 5 people found this review helpful
    FABULOUS!!!THANK YOU!!! - 1/10/10

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  • Incredible!
    3 of 3 people found this review helpful
    This was delicious. Used frozen spinach instead of kale. Will definitely be making this regularly. So easy. - 1/18/11

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  • Incredible!
    3 of 3 people found this review helpful
    This is terrific...and even better the next day! I used plain old white beans and served it with homemade buttermilk
    drop biscuits to soak up the wonderful juices. (My whole house smelled great while this was cooking!) - 1/19/10

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  • 3 of 7 people found this review helpful
    I was not sure if the 2 lbs was before or after trimming visible fat, and this is indeed a very fatty dish......even after removing visible fat, it still seems to come out to more than the listed amount, divided by eight, just for the meat.....so I am going to have to check this on NutritionData.com - 1/10/10

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  • Very Good
    2 of 2 people found this review helpful
    This was excellent but I had to add a lot more liquid because when i got home after work the only part of the pork that was fall-apart tender was the part that was in liquid.
    So I added a lot more (and more seasonings) and let it cook for another couple of hours before adding the rest. PERFECT. - 1/18/11

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  • Very Good
    2 of 3 people found this review helpful
    Very tasty. I think I will try cooking it on high next time because the pork didn't really shred or break up. - 1/18/11

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  • Incredible!
    2 of 2 people found this review helpful
    Thanks Chef Meg! This is a great dish. We all loved it. Like some others, I had to make some substitutions. I used kale and Great northern beans and it was absolutely great. - 1/10/11

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  • 2 of 2 people found this review helpful
    I have tried this recipe before, I deleted the pork and used chicken or chicpeas, and it was and is delicious. - 1/10/11

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  • 2 of 3 people found this review helpful
    Love pork. Love kale. I could give the beans a try to - DH loves them. And I'll try some cayenne or tabasco - maybe will just add flavour rather than spoiling the food with spicy heat. - 12/14/10

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  • Very Good
    2 of 2 people found this review helpful
    This was tasty and satisfying. The shredded pork is delicious, so is the escarole. - 11/17/10

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  • Incredible!
    2 of 2 people found this review helpful
    My local grocer did not have Kale so I subbed cabbage and added extra cayenne and red pepper flakes. A keeper in our house. - 10/31/10

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  • Incredible!
    2 of 2 people found this review helpful
    All in all an excellent meal. I used kale instead of the escarole but that is the only change. I would highly recommend this. - 8/25/10

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  • Incredible!
    2 of 2 people found this review helpful
    I loved this recipe. I have been looking for a recipe with a good veggie. Awesome and I loved it. My children liked it as well. My son said he was not going to eat it and did. - 5/18/10

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  • Incredible!
    2 of 2 people found this review helpful
    Couldn't find endive at the fresh market, so I substituted kale, and it was a huge it with everyone, including our guest. - 3/12/10

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  • Incredible!
    2 of 2 people found this review helpful
    This was VERY good! I was a little skeptical and wondered if it would have enough flavor - it totally did! The spice rub on the pork totally helped! Hubby loved it and had 2 servings:) - 1/26/10

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  • 2 of 4 people found this review helpful
    I was disappointed with this one. It is just okay. I took out a lot of the juice becasue I felt there was too much fat concentrated there. i don't think I would do it with this cut of meat, it just has too much fat - 1/15/10

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  • 2 of 2 people found this review helpful
    This recipe was super delicious! And it only gets better as it sits in the fridge. Super easy, super tasty! - 1/15/10

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  • Incredible!
    2 of 2 people found this review helpful
    I love this dish! I had to use Kale and I doubled it. It is out of this world delicious (especially on a cold day) - 1/12/10

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  • 2 of 3 people found this review helpful
    Nice looking soup for this cold weather, 6 degrees this morning, my question is what are "Pepitas"? I live in a city of many ethnic families, so kale is one of my favotite vegetables, a Portugues soup made with kale and Chourico is another good soup, that is a meal in it self, hpe to find answer. - 1/10/10

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  • 2 of 3 people found this review helpful
    haven't made this yet but i am planning too. raw pepitas can be found at health foods stores like akins. - 1/10/10

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  • Very Good
    2 of 3 people found this review helpful
    Excellent!! Living in the boonies I couldn't get Kale, so not being much of a cook, I substituted spinach. Surprising it tasted great. Only surprise was when I took it out of the refridgerator, expecting to remove the frozen fat, the fat
    had mixed with the spinach and turned it green. - 11/19/09

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  • 2 of 24 people found this review helpful
    It sounds good, but my stomach couldn't handle it. :-( - 10/29/09

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  • Good
    1 of 1 people found this review helpful
    It was a bit bland, so in the last hour I added more chili powder and salt, and added black pepper and onion powder. Next time I will add an onion when I start the meat. I used pork tenderloin since I had one in the freezer and turnips greens since the store was out of kale and escarole. I will try - 1/11/13

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  • Very Good
    1 of 1 people found this review helpful
    This is a delicious dish. Made a few adjustments. Used baby kale for greens and very lean brisket (not corned) for meat. Also included 1 medium sized leek. Definitely will make again. - 10/18/12

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  • Very Good
    1 of 2 people found this review helpful
    I luv this recipe, it sounds just perfect. - 10/1/12

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  • Very Good
    1 of 1 people found this review helpful
    Left out the pork and made it veggie! - 8/27/12

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  • Very Good
    1 of 1 people found this review helpful
    Made it with tenderloin and spinach. Was great. Easy to make. - 8/24/12

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  • 1 of 1 people found this review helpful
    can use mustard, collard or kale..black beans pepitas are pumkin seeds - 6/6/12

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  • Very Good
    1 of 1 people found this review helpful
    I did this with much more spices....more like 2 tablespoons of cumin and dried red pepper flakes. I added a can of lima beans to the white beans I had to keep the total amount of beans about the same. Also, I had no escarole; I used rapini from the garden. Overall, this is a good flavor combination. - 4/4/12

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  • Incredible!
    1 of 1 people found this review helpful
    Awesome! I added another can of diced tomatoes and used Kale - completely delicious!! - 2/18/12

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  • Incredible!
    1 of 1 people found this review helpful
    I made this for my family last night, and it was a hit. They are Adventists, so I used chicken instead of pork, and I could not find escarole here so I substituted kale, and doubled it. It was wonderful! I intend to make it again for myself with pork. I'm looking forward to the leftovers tonight. - 2/5/12

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  • Incredible!
    1 of 1 people found this review helpful
    This was delicious! I served with baked sweet potatoes and used spinach for the greens! Will definitely make this again and again! - 1/31/12

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  • Incredible!
    1 of 1 people found this review helpful
    I browned the pork (I used pork loin, trimmed clean) after making the rub with no salt and adding black pepper and smoked paprika, and I used a lot of kale. I also added some small-cubed sweet potato and additional tomato (no salt). More liquid overall, and this turned into a lovely, flavorful stew. - 1/23/12

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  • Incredible!
    1 of 1 people found this review helpful
    I have to admit I made a mistake in making this recipe. I thought I had bought escarole but it turned out to be Bibb Lettuce (who knew? I have never used escarole before) Anyway, I had some chopped spinach in the freezer so i added that instead and it was fantastic! I am going to make it again. - 1/16/12

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  • Incredible!
    1 of 1 people found this review helpful
    Loved this. We love greens so I used 4-5 cups of escarole. Also used the whole can of diced tomatoes. I used pork shoulder because of its awesome taste. It needs to be trimmed carefully but is worth the trouble. A 3 # pork shoulder yields 2 # meat trimmed of fat. - 1/13/12

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  • Incredible!
    1 of 1 people found this review helpful
    This was really good! It has a nice amount of spice, definitely not too hot. I'm going to try a little hot sauce with the leftovers. - 1/12/12

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  • Incredible!
    1 of 1 people found this review helpful
    This was really easy to make. My husband took it work the next day for lunch and said it tasted even better. This will definately make it into our dinner rotation. I subbed kale for the escarole since I couldn't find it...excellent all the same. - 1/12/12

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  • 1 of 1 people found this review helpful
    Absolutely delightful! - 1/10/12

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  • Incredible!
    1 of 1 people found this review helpful
    This was delicious! I substituted butterfly-cut pork chops and used crushed garlic from a squeeze bottle. I loved it just as it was, but next time I'll leave out the red pepper flakes because my son didn't like the spiciness. It was so addictive that I had an extra serving. - 1/1/12

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  • Incredible!
    1 of 1 people found this review helpful
    This is a definite keeper. My husband and I were both absolutely wild about it. - 3/25/11

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  • Incredible!
    1 of 1 people found this review helpful
    I just made this last night and everyone loved it! I including some endive and some kale for extra greens. We ate it over some brown rice and it is a keeper! Even my 2 year old loves it! - 3/20/11

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  • Very Good
    1 of 1 people found this review helpful
    Very good - 3/18/11

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  • Very Good
    1 of 1 people found this review helpful
    This recipe was easy and really good. I haven't ever had white kidney beans. - 1/22/11

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  • Good
    1 of 1 people found this review helpful
    it was good, I would make a few adjustments next time though. - 1/18/11

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  • Incredible!
    1 of 1 people found this review helpful
    Love it. Question,,, In a dish with Cholesterol in big amounts, is it safe to say the veggies will counteract the cholesterol? - 1/10/11

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  • 1 of 1 people found this review helpful
    Not a big endive fan so will probably substitute curly kale or swiss chard for the greens. - 1/10/11

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  • Good
    1 of 1 people found this review helpful
    This was a good crock pot recipe. We had it with turnip and kale .. - 1/10/11

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  • Incredible!
    1 of 1 people found this review helpful
    still can not believe how good this was. Next time we will add more greens. We used Kale. WOW GOOD!!! - 12/29/10

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  • 1 of 2 people found this review helpful
    This sounds absolutely devine... I think I am going to try it with chicken also... - 12/14/10

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  • 1 of 3 people found this review helpful
    I wonder how many cooks change around the recipe before they actually make it???I know I do. - 12/14/10

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  • 1 of 2 people found this review helpful
    This meal sounds like a winner to me on a frigid night. I think some applesauce sounds good with this too. Will give it a try soon. - 12/13/10

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  • Very Good
    1 of 1 people found this review helpful
    I used a pork tenderloin, we like very lean meat. I must admit the meat can be dry using tenderloin but we like it that way. Love the green bean combination that was a first for me Thanks for this new recipe. - 11/27/10

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  • Incredible!
    1 of 1 people found this review helpful
    Used left-over smoked chicken with skin and bone removed - 1/30/10

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  • Incredible!
    1 of 1 people found this review helpful
    My family loved this hearty stew. Next time I will coursely chop the kale so it is easier to eat. - 1/19/10

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  • Very Good
    1 of 1 people found this review helpful
    We made this for a dinner party at our house, everyone agreed it was one to repeat. We are also going to try it with chicken. - 1/18/10

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  • 1 of 2 people found this review helpful
    I used curri, red pepper flakes and sea salt for the meat rub and refrig. 1 hr. used 3 garlic cloves. I heated beans, 2c frz collard greens, 1 lge fresh chop'd tomato together & added the last hr. I cooked the pork roast in crkpot 4-5 hrs on high. It was was great served with hot sauce. Thanks - 1/17/10

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  • Bad
    1 of 3 people found this review helpful
    Very tasty... Am used to having greens & beans on the plate separately... But see now they are execellent when cooked together... Thanks for this exciting new twist for me... - 1/16/10

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  • Incredible!
    1 of 1 people found this review helpful
    Yum Yum Yum! We added a 1/2 of our favorite barbeque sauce at the very beginning for a little extra flavor, and it was delicious.We'll absolutely make this again! - 12/22/09

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  • Incredible!
    1 of 1 people found this review helpful
    so nutritious. perfect for winter - 10/30/09

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  • This is fantastic! I made it with kale. Loved it! I've shared the recipe with friends and everyone agrees it is a keeper. - 11/26/14

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  • My husband didn't even notice that the greens where Kale. - 11/7/14

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  • i just found a excellent diabetes program that helps with any type of diabetes please check it out at http://bit.ly/reverse-your-diabetes-now-sm
    artly goodluck guys - 8/10/14

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  • This was great!! - 1/23/14

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  • Sorry guys, this one didn't hit the spot at all. Followed the recipe to the letter. It's bland and the texture was not pleasant at all. I have very much enjoyed many of Chef's recipes, just not this one. Thank you for the recipe anyway Chef Meg. On to new recipes, it's a great journey. - 11/5/13

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  • Almost exactly of what I'll be making today. I have left over pork from yesterday but will instead add quick cook barley. - 10/8/13

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  • The whole family loved this - will definately make it again. I love spicy but my kids don't so I didn't use the pepper flakes - my 5 and 7 yo asked for 2nds and 3rds - They did think that I was trying to trick them into eating brussel sprouts (the kale, I guess) but they loved it anyway!!! - 8/26/13

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  • Tastes great and is easy to make. - 8/19/13

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  • Very tasty. Used a little paprika and onion powder instead of salt and pepper on the pork. It just shredded. I would have added even more escarole (I did add some extra), but my pot was too small. It was good. - 6/10/13

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  • Incredible! I used great northern beans and red beans. Substituted 2 cans of low sodium collard greens, salsa for the diced tomatoes and even added some mild jalapenos. Was worried about the collard greens but it turned out great. - 5/3/13

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  • This was AMAZING! A really delicious blend of flavors! I've seen a few people call it bland, I thought just the opposite, but I didn't use low sodium anything so that's probably why... I also used kale and doubled the amount, and I did the spice rub on the pork the night before. A definite keeper!!! - 3/26/13

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  • we loved this recipe. Thanks - 3/17/13

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  • I make with black beans, and mustard greens. It is phenomenal - the mustard greens spice it up evern further. Having again tonight. I agree with other posters that more greens is better. One issue with the original recipe is it calls for 2 lbs of pork in the text, but shows 24oz in ingredients. - 3/12/13

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  • Sorry, I didn't read Chef Meg's notes before posting!
    Thank you very much for posting alternatives to escarole! - 2/19/13

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  • Sounds great! I will try it! - 2/18/13

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  • This recipe is a MUST DO AGAIN! So good! - 1/31/13

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  • This sounds wonderful; I'm adding it to my recipe file and will definitely cook this befor January is over. I will probably use either kale or turnip greens being the Southern gal that I am. Thanks Chef Meg for a delightful recipe. - 1/21/13

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