Black-Eyed Peas With Pork & Greens

Ingredients

• 1 lb boneless pork chop, trimmed, cut into 1/2-inch pieces
• 1/2 teaspoon salt, divided
• 1/4 teaspoon fresh ground pepper
• 1 tablespoon canola oil
• 1 medium onion, chopped
• 2 tablespoons tomato paste
• 1 cup instant brown rice
• 8 cups roughly chopped kale leaves, tough stems removed (about 1 small bunch)
• 4 garlic cloves, minced

• 1 (14 ounce) can reduced-sodium chicken broth
• 2 tablespoons cider vinegar or sherry wine vinegar
• 1/2 teaspoon smoked paprika, preferably hot

• 1 (15 ounce) can black-eyed peas, rinsed

Directions

1. 1

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

2. 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 the remaining 1/4 teaspoon salt. Bring to a boil. Cover, reduce heat and simmer until the rice is done, 15 to 20 minutes. Stir in the reserved pork and black-eyed peas and heat for 1 minute.