Chard is an under-appreciated vegetable in
the U.S. This recipe is a good excuse to try
it. Photo courtesy FreshDirect.com.
PORK & POTATO STEW
Makes 8 portions.
2 cups reduced-sodium chicken broth*
6 tablespoons dry sherry
1/4 cup reduced-sodium soy sauce*
1/4 cup minced, peeled fresh ginger
1 tablespoon finely grated orange zest
1 tablespoon honey
2-1/4 pounds boneless pork loin, trimmed and cut into 1-inch
2 pounds very small yellow-fleshed potatoes, halved
9 medium scallions, cut into 2-inch strips
2 serrano chiles, seeded and minced
3 garlic cloves, slivered
3 star anise pods
Three 4-inch cinnamon sticks
1 tablespoon sesame oil
1-1/2 pounds Swiss chard, mustard greens, or turnip greens, rinsed (but not dried) and chopped
2 tablespoons rice vinegar
1. COMBINE the broth, soy sauce, ginger, sherry, orange zest, and honey in a large pot and stir until the honey dissolves. Add the pork, potatoes, scallions, chiles, garlic, star anise, and cinnamon sticks. Stir well and bring to a simmer over medium-high heat.
2. COVER, reduce heat to low and simmer slowly until the pork is meltingly tender, stirring occasionally, about 2 hours. (Alternatively, stir all these ingredients in a slow cooker, cover, and cook on low about 8 to 9 hours.) Meanwhile…
3. HEAT the oil in a large skillet over medium heat. Add the greens and vinegar. Cover, reduce heat and cook, stirring occasionally, until wilted and tender, about 12 to 15 minutes. Cover and keep warm on the stove.
4. SERVE: Discard the star anise pods and cinnamon sticks. Divide the greens among serving bowls, then ladle the stew over the greens.
Per serving: calories 424, fat 10g, cholesterol 110mg, sodium 846mg, vitamin C 82mg, fiber 5g, protein 44g potassium 1239mg.