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
Prep time: 10 minutes
Total time: 35 minutes
- 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
- 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.
- 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.
- Add the tomatoes & chopped herbs (but not the basil), stir and cover. Cook for 5 minutes.
- Remove the cover, stir and add the beet greens. Cover again and cook for 5 minutes.
- Uncover, stir and add the rice. Cook until heated through, maybe 3 or 4 minutes longer. Stir occasionally to prevent sticking.
- Add the basil, give it a final stir or two and taste for seasoning. Adjust salt & pepper if necessary and serve.
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’).