SLOW COOKER PORK W/ GREENS & BEANS

Slow Cooker Pork with Greens and Beans


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

BABY GREENS W/CHICKEN, DRIED CHERRIES, PEARS & PECANS

Baby Greens with Chicken, Dried Cherries, Pears & Pecans

Short on time? Rotisserie chicken is a time saver in this hearty dinner salad. Feel free to substitute your favorite lettuces for the herb salad or mixed greens. 

Serves 4 to 6.

1 medium clove garlic
Kosher salt
3 Tbs. extra-virgin olive oil
1 Tbs. red-wine vinegar
1 tsp. fresh thyme leaves
Freshly ground black pepper
1 medium firm-ripe pear, peeled, cored, and cut into 1/2-inch dice
1/3 cup dried tart cherries
8 oz. packaged herb salad or mixed baby greens (8 loosely packed cups)
2 cups shredded cooked chicken
1/2 cup pecans, toasted

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Chop the garlic, sprinkle with 1/2 tsp. salt, and mash to a paste with the flat side of a chef's knife. Put the paste in a large serving bowl and whisk in the olive oil, vinegar, thyme, and 1/4 tsp. pepper. Gently stir in the pear and cherries. Add the greens, chicken, and pecans and toss to coat. Season to taste with more salt and pepper and serve immediately.

Serving Suggestions

Serve with a simple fall soup or Oven-Roasted Sweet Potato Fries on the side.

nutrition information (per serving):
Calories (kcal): 250; Fat (g): 16; Fat Calories (kcal): 150; Saturated Fat (g): 2.5; Protein (g): 14; Monounsaturated Fat (g): 10; Carbohydrates (g): 14; Polyunsaturated Fat (g): 3.5; Sodium (mg): 180; Cholesterol (mg): 35; Fiber (g): 4;