Pork, Kale and Carrot Stew

This nice fall stew is great on a cold, rainy day. I had kale, leeks, yellow carrot, and a purple bell pepper in my CSA from La Nay Ferme that needed to be used, so I came up with this light and warming dish. You can use other greens if you prefer, and might try chicken instead of pork.

Pork, Kale and Carrot Stew
3 Tbsp. extra virgin olive oil
2 large bone in pork chops
1 medium onion, chopped
1 clove garlic, chopped
1/4 c. white wine
1 small leek, rinsed and chopped
1 rib celery, chopped
1 purple or green bell pepper, chopped
2 large yellow carrots, peeled and chopped
1 tsp. kosher salt or more to taste
1/4 tsp. black pepper
10 c. chicken or vegetable stock
1 tsp. smoked paprika
2 fresh bay leaves
2 tsp. dried thyme
8-10 c. washed and chopped kale and Swiss chard
2 Yukon Gold potatoes, peeled and cubed
1/2 c. flour
1 c. water

In a 6 quart stockpot heat oil on medium heat. When oil is hot add pork chops and brown on both sides. Remove chops, then add onion and garlic. Stir and cook 2 minutes. Add wine and deglaze the pan, scraping up the brown bits. Cook 2 minutes. Add leek, celery, pepper, and carrots. Stir, then add salt and pepper. Cook uncovered for 10 minutes to begin softening the vegetables. Add stock, paprika, bay leaves, and thyme. Stir, then add pork chops. Cover and bring to a boil. Turn heat to low and cook for 20 minutes. Add greens and potatoes and simmer for 45 minutes until greens and potatoes are tender and the pork begins to fall away from the bone. Remove pork and cut into bite-size pieces. Return the pork to the pot. Check the seasoning. You may want more salt, thyme, or paprika. Mix flour and water to form the thickening. Remove the pot from the stove and whisk in the flour mixture. Return pot to the heat and let the stew thicken. It should take 5 minutes, stirring occasionally. If it seems too thin for your liking mix two more tablespoons of flour with 1/4 c. water and add to the stew. Serves 8.


This entry was posted in Meat Dishes, Pork, Soups, Vegetables. Bookmark the permalink.

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