Black Eyed Peas with Pork and Greens

From Eating Well Magazine
Serves 6
Time: 45 minutes

*1 lb. boneless pork chops, trimmed and cut into 1/2" pieces
*1/2 tsp salt, divided
*1/4 tsp freshly ground pepper
*1 tbsp canola oil
*1 medium onion, chopped
*2 tbsp tomato paste
*1 cup instant brown rice
*8 cups roughly chopped kale, stems removed
*4 cloves garlic, minced
*1 can chicken broth
*2 tbsp cider or sherry vinegar
*1/2 tsp smoked paprika
*1 can black-eyed peas, rinsed

1. Toss pork with 1/4 tsp salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add pork and cook, stirring, until just cooked through, 4 to 6 minutes. Transfer to a bowl with a slotted spoon.

2. Add onion, tomato paste and rice to the pan and cook until the onion softens, about 4 minutes. Add kale and garlic and cook until the kale begins to wilt, 1 to 2 minutes. Stir in broth, vinegar, paprika and remaining salt. Bring to a boil. Cover, reduce heat and simmer until the rice is done, 10-15 minutes. Stir in the pork and the black eyed peas and heat for 1 minute.