| Chef Meg's Slow Cooker Pork with Greens and Beans
My kids love this recipe!
They never complain about eating both beans and greens in one meal when they're served alongside rich, slow-cooked pork. I used pork shoulder, but you could use a leaner cut to save on fat and calories.
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.
Submitted by CHEF_MEG
cals: 283.6
fat: 15.6 g
protein: 25.8 g
carbs: 10.7 g
fiber: 3.4 g
|
 |
 
Very Good 4.6/5
(43 ratings)
|
