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Pork and Kale with Black Eyed Peas

  Makes 6 servings, about 1 1/3 cups each
  Prep Time: 30 minutes
  Total Time: 45 minutes
  Ease of Preparation: Easy
 1 pound boneless pork chops, trimmed, cut into 1/2-inch pieces
 1/2 teaspoon salt, divided
 1/4 teaspoon freshly 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
 4 cloves garlic, minced
 1 14-ounce can reduced-sodium chicken broth
 2 tablespoons cider vinegar, or sherry vinegar
 1/2 teaspoon smoked paprika, preferably hot 
 1 15-ounce can black-eyed peas, rinsed
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. Add onion, tomato paste and rice to the pan and cook, 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.

Nutritional Notes: per serving: 281 calories; 8 g fat (2 g sat, 3 g mono); 45 mg cholesterol; 32 g carbohydrates; 0 g added sugars; 22 g protein; 5 g fiber; 405 mg sodium; 740 mg potassium.

Nutrition Bonus: Vitamin A (280% daily value), Vitamin C (190% dv), Potassium (21% dv), Magnesium (20% dv), Calcium & Iron (15% dv).