Pork with Beet Greens and Rice

Other than an onion and the olive oil everything in this recipe came from the Mass Local Food co-op or our garden. I’m kind of proud of that for some reason. It helped use up some leftover rice as well, which was a bonus.

Pork with Beet Greens and Rice
Servings: 4-6
Prep time: 10 minutes
Total time: 35 minutes

Ingredients:

  • 1 medium onion, finely chopped
  • 1 Hungarian wax pepper, seeded & finely chopped
  • 2 cloves of crushed garlic
  • 2 cups tomatoes, halved or diced (we used a mix of cherry & heirloom)
  • beet greens from six beets, washed and chopped
  • 2 Tbsp.
  • 1 lb. ground pork
  • 2 cups cooked rice
  • 1 Tbsp. chopped fresh herbs (thyme, parsley & savory)
  • 2 Tbsp. chopped fresh basil
  • kosher salt & cracked black pepper

Directions:

  1. Heat olive oil in a large skillet over medium heat. Add onion and pepper, stir to coat. Cook for 3-4 minutes and add the garlic. Stir in and cook until aromatic, about 1 minute.
  2. Push the onion/pepper/garlic to the outside of the pan and add the ground pork. Break up the pork, season with salt & pepper and cook until no longer pink. Remove any excess oil and then combine with the onion/pepper/garlic.
  3. Add the tomatoes & chopped herbs (but not the basil), stir and cover. Cook for 5 minutes.
  4. Remove the cover, stir and add the beet greens. Cover again and cook for 5 minutes.
  5. Uncover, stir and add the rice. Cook until heated through, maybe 3 or 4 minutes longer. Stir occasionally to prevent sticking.
  6. Add the basil, give it a final stir or two and taste for seasoning. Adjust salt & pepper if necessary and serve.

Notes:
This year we grew 3 types of tomatoes – red grape, orange cherry and green zebra heirlooms. The smaller grape & cherry tomatoes are cut in the half while the green zebras as cored and diced. Their all really tasty no matter how you cut them (or dont’).

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