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Thursday, March 28, 2013

Pork and Greens Stir Fry

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If we’re home on the weekends during the day, I usually don’t make a true lunch. It’s more likely that I’ll make a special breakfast, or that I’ll be busy cooking all day and snack my way through lunch. Ryan’s learned to fend for himself on the weekends, finishing up leftovers or throwing a frozen burrito in the microwave. Sometimes, however, it’s nice to have a ‘real meal’ on a Saturday afternoon. Enter this stir fry, which is easy, healthy, and tasty—making it a great candidate for a weeknight dinner as well as a weekend lunch!
Ryan actually put this meal together while I worked my way through a final exam in the other room. It was a good way to use up greens, which we always have in our fridge, though you could easily add bell peppers or any other vegetables you have on hand. We didn’t serve over rice since we had rice in our dinner plans already, but I recommend eating with some sort of grain to soak up the excess sauce!

One Year Ago: Sausage and Spinach Stuffed Shells
Two Years Ago: Homemade Tagalongs
Three Years Ago: Cajun Tilapia with Peppers and Polenta

Pork and Greens Stir-Fry
from Mark Bittman

-1 lb boneless pork shoulder (we used pork chops)
-1 lb collard greens
-2 tbsp vegetable oil
-1 1/2 tbsp minced garlic
-2 tbsp soy sauce
-juice from 1/2 lime
-sesame seeds or chopped scallions, for garnish

1. Freeze pork for 15-30 minutes, then slice as thinly as you can across the grain, cutting into bite-sized pieces. Rinse the greens, trim thick stems, and roughly chop.
2. Heat a large skillet over high heat until it begins to smoke. Add 1 tbsp of vegetable oil and swirl to coat the pan. Add the pork. Cook, stirring occasionally, until pork is browned (2-3 minutes). Transfer pork to a bowl. Reduce heat to medium.
3. Add the remaining tablespoon of oil to the pan, swirling to coat again. Add the garlic. After 15 seconds, return heat to high and add the greens with 2 tbsp water. Stir frequently, just until the greens wilt, 2-3 minutes.
4. Return the pork to the skillet and stir for one minute. Add the soy sauce and lime juice. Stir, remove from heat, and taste. Add additional soy sauce if necessary. Serve over rice, quinoa, or grain of choice. Top with sesame seeds or chopped scallions.