Speedy pork with spring greens
You can never have too many side dish recipes, so give Speedy pork with spring greens a try. For $1.45 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 13g of protein, 11g of fat, and a total of 215 calories. This recipe serves 4. 9 people were impressed by this recipe. A mixture of olive oil, pork loin steaks, canned chickpeas, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free and dairy free diet. Easter will be even more special with this recipe. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes roughly 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 50%, which is solid. If you like this recipe, you might also like recipes such as pork belly ramen with spring greens, Spring Greens Quiche + A Spring Entertaining Giveaway, and Speedy Pork Dinner.
Servings: 4
Preparation duration: 30 minutes
Ingredients:
2 tbsp olive oil
4 boneless pork loin steaks, each weighing about 140g/(5oz)
2 garlic cloves, crushed
a generous pinch of dried chilli flakes
140g shredded spring greens
410g can chickpeas, drained and rinsed
Equipment:
frying pan
oven
Cooking instruction summary:
To cook the pork, heat the oil in a deep frying pan thats big enough to fit the greens later. Season the steaks all over with salt and pepper and fry over a medium heat for 3-4 minutes on each side until golden brown. Remove from the pan and keep hot on a warmed plate or in a low oven. To wilt the greens, tip the garlic and chilli flakes into the same pan and cook for about 30 seconds until sizzling but not browned, then pour in 5 tablespoons water and toss in the greens. Simmer for 4-5 minutes until the greens wilt. Stir in the chickpeas and any juices from the pork and continue stirring until everythings hot. Serve a mound of greens topped with a steak and any juices.
Step by step:
1. To cook the pork, heat the oil in a deep frying pan thats big enough to fit the greens later. Season the steaks all over with salt and pepper and fry over a medium heat for 3-4 minutes on each side until golden brown.
2. Remove from the pan and keep hot on a warmed plate or in a low oven.
3. To wilt the greens, tip the garlic and chilli flakes into the same pan and cook for about 30 seconds until sizzling but not browned, then pour in 5 tablespoons water and toss in the greens. Simmer for 4-5 minutes until the greens wilt. Stir in the chickpeas and any juices from the pork and continue stirring until everythings hot.
4. Serve a mound of greens topped with a steak and any juices.
Nutrition Information:
covered percent of daily need
