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.
INGREDIENTS
2 lbs. pork shoulder, visible fat removed
1 T chili powder
1/2 t red pepper flakes
1/2 t salt, kosher or sea
3 cloves garlic, halved
1 c chicken stock, low sodium
1 c low-sodium diced tomatoes
2 c escarole
3 c cannellini beans, drained and rinsed
1/2 c pepitas, raw (optional)
DIRECTIONS
Prepare spice rub by combining the chili powder, red pepper and salt. Rub over the pork shoulder 1 hour before cooking or the night before. Refrigerate meat until ready to cook. Place the pork in a slow cooker with the garlic. Pour stock over the meat. Set on low and cook for 5-6 hours. Remove lid and break up meat. Add diced tomatoes, beans and escarole to slow cooker with the greens placed on top to steam. Continue to cook for 1 hour. While mixture is cooking, toast pepitas on top of the stove in a small pan. Serve warm with toasted pepitas as a garnish.
Makes 8 one cup servings with 1 teaspoon of pepitas as garnish.
Number of Servings: 8
| Nutritional Info |
 |
| Amount Per Serving: | |
| Calories: 283.6 | |
| |
| Total Fat: | 15.6g |
| |
| Total Carbs: | 10.7g |
| |
| Dietary Fiber: | 3.4mg |
| |
| Protein: | 25.8g |
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