In our house, the cooking goes in waves. For a month or two, I’m totally organized, I know what I want to prepare, and I have a list. Right now, I’m at the other end of the spectrum. Plan? What plan? With a bare minimum grocery list, I’m flying through the store, picking vegetables that look good and hoping to prepare everything nicely later.
Serendipity can be the mother of invention. With assorted vegetables and a pound of cubed pork in the refrigerator, I had no clear plan. Kale had been on sale – imagine, an organic vegetable at a sale price! – so I had a bunch of it to cook.
1 lb pork 1 bunch lacinato kale, stems removed and cut up nicely
1 medium onion, diced 1 cup red wine
3 large cloves garlic, minced 2 tablespoons butter
2 celery stalks diced all purpose flour – about 2 tablespoons
2 carrots diced salt and pepper to taste
4 tablespoons olive oil chicken broth – about 1 cup
Cut the pork into half-inch cubes and dredge in flour. Brown over medium heat in a saucepan. Remove from pan; keep warm. Melt the butter in the saucepan; add the red wine. Bring to a boil and then reduce heat so that wine simmers. Scrape all the browned bits of flour off the inside of the pot.
Add the onion; cook for three minutes. Add carrots and celery. Cook three more minutes. Add garlic and pork back into the pot. When the pot returns to a simmer, add the kale. Stir everything well. Add enough broth to cook the kale – you don’t need to drown it. If you can use less broth, by all means do so. The kale should be cooked in 15 minutes and you’ll have a wonderful meal. Serve with rice or noodles.