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Speedy pork with spring greens

Contains pork – recipe is for non-Muslims only
This tempting dish will satisfy the whole family

  • Prep: 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 450
  • Carbohydrates 11
  • Saturated Fat 9
  • Sugar 0
  • Protein 34
  • Fat 30
  • Fibre 4
  • Salt 0.57

Nutrition per serving

  • Calories 450
  • Carbohydrates 11
  • Saturated Fat 9
  • Sugar 0
  • Protein 34
  • Fat 30
  • Fibre 4
  • Salt 0.57

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

Method

  1. To cook the pork, heat the oil in a deep frying pan that’s 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.

  2. 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 everything’s hot. Serve a mound of greens topped with a steak and any juices.

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