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