Very tasty and loved the white bean salad on top
* Exported for MasterCook 4 by Living Cookbook *
Garlicky Pork with Greens (slow cooker)
Recipe By : Williams Sonoma
Serving Size : 6 Preparation Time:
Categories : Crock Pot Pork
Amount Measure Ingredient -- Preparation Method
2 1/2 lbs boneless pork shoulder, trimmed of most-- fat, cut into 1.5” chunks
Sal t and freshly ground pepper, to taste
2 Tbs olive oil
1 large yellow onion, finely chopped
-- (I did large dice)
2 fresh thyme sprigs
15-20 garlic cloves, peeled and left whole
1 tsp minced fresh rosemary
2/3 cup dry red wine (I used a very inexpensive Pinot Noir)
1 Tbs red wine vinegar
2/3 cup beef or chicken stock (I used chicken broth)
1 1/4 lbs kale, tough stems removed and cut into 1” strips
White Bean Salad1 can (15 oz) white beans, rinsed-- and drained (I like cannellini beans)
3 Tbs extra virgin olive oil
1 Tbs red wine vinegar
2 Tbs finely chopped fresh flat leaf parsley
1/4 red onion, sliced paper thin
1/4 tsp salt
Several grinds of pepper
Combine all ingredients in a bowl. Stir
-- to combine, then taste and adjust the seasonings.
1. Season the pork generously with salt and pepper. In a large frying pan
over medium-high heat, warm the olive oil. When the oil is hot, working in
batches if necessary to avoid overcrowding, add the pork and sear, turning
as needed, until well browned on all sides, 6 to 7 minutes total. Using a
slotted spoon, transfer the pork to a plate.
2. Pour off most of the fat from the pan and return it to medium-high heat.
Add the onion and thyme, and sauté until golden brown, about 5 minutes. Add
the garlic and rosemary and cook for 1 minute more. Pour in the wine and
vinegar and stir to scrape up the browned bits from the pan bottom. Transfer
the contents of the pan to a slow cooker. Add the stock and pork and stir to
combine. Cover and cook on low for 5-6 hours, stirring 2-3 times during the
first two hours, if possible (I didn't).
3. Stir in the kale, re-cover and cook for 30 minutes to 1 hour more. The
pork and kale should be very tender.
4. Using a slotted spoon, divide the port and kale among warmed individual
plates. Using a large spoon, skim off the fat from the braising liquid, then
drizzle some of the liquid over the meat. Top each serving with a large
spoonful of the accompanying white bean salad. Serve immediately.
Nutrition (calculated from recipe ingredients)
Calories: 400Calories From Fat: 106
Total Fat: 12g
Cholesterol: 0mg
Sodium: 112mg
Potassium: 1615.3mg
Carbohydrates: 54.2g
Fiber: 13.7g
Sugar: 0g
Protein: 21g
Recipe Source: Williams Sonoma
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* Exported for MasterCook 4 by Living Cookbook *
Garlicky Pork with Greens (slow cooker)
Recipe By : Williams Sonoma
Serving Size : 6 Preparation Time:
Categories : Crock Pot Pork
Amount Measure Ingredient -- Preparation Method
2 1/2 lbs boneless pork shoulder, trimmed of most-- fat, cut into 1.5” chunks
Sal t and freshly ground pepper, to taste
2 Tbs olive oil
1 large yellow onion, finely chopped
-- (I did large dice)
2 fresh thyme sprigs
15-20 garlic cloves, peeled and left whole
1 tsp minced fresh rosemary
2/3 cup dry red wine (I used a very inexpensive Pinot Noir)
1 Tbs red wine vinegar
2/3 cup beef or chicken stock (I used chicken broth)
1 1/4 lbs kale, tough stems removed and cut into 1” strips
White Bean Salad1 can (15 oz) white beans, rinsed-- and drained (I like cannellini beans)
3 Tbs extra virgin olive oil
1 Tbs red wine vinegar
2 Tbs finely chopped fresh flat leaf parsley
1/4 red onion, sliced paper thin
1/4 tsp salt
Several grinds of pepper
Combine all ingredients in a bowl. Stir
-- to combine, then taste and adjust the seasonings.
1. Season the pork generously with salt and pepper. In a large frying pan
over medium-high heat, warm the olive oil. When the oil is hot, working in
batches if necessary to avoid overcrowding, add the pork and sear, turning
as needed, until well browned on all sides, 6 to 7 minutes total. Using a
slotted spoon, transfer the pork to a plate.
2. Pour off most of the fat from the pan and return it to medium-high heat.
Add the onion and thyme, and sauté until golden brown, about 5 minutes. Add
the garlic and rosemary and cook for 1 minute more. Pour in the wine and
vinegar and stir to scrape up the browned bits from the pan bottom. Transfer
the contents of the pan to a slow cooker. Add the stock and pork and stir to
combine. Cover and cook on low for 5-6 hours, stirring 2-3 times during the
first two hours, if possible (I didn't).
3. Stir in the kale, re-cover and cook for 30 minutes to 1 hour more. The
pork and kale should be very tender.
4. Using a slotted spoon, divide the port and kale among warmed individual
plates. Using a large spoon, skim off the fat from the braising liquid, then
drizzle some of the liquid over the meat. Top each serving with a large
spoonful of the accompanying white bean salad. Serve immediately.
Nutrition (calculated from recipe ingredients)
Calories: 400Calories From Fat: 106
Total Fat: 12g
Cholesterol: 0mg
Sodium: 112mg
Potassium: 1615.3mg
Carbohydrates: 54.2g
Fiber: 13.7g
Sugar: 0g
Protein: 21g
Recipe Source: Williams Sonoma
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