We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Braised winter greens with smoked pork
0 Likes
Prep Time:
10 minutes
10 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
25 minutes
25 minutes
Sunday roast's ideal side: braised winter greens with smoked pork.
Ingredients:
- 18.20 gm olive oil
- 200g kaiserfleisch, cut into 1.5cm pieces (see note)
- 1 large leek, trimmed, washed, thinly sliced
- 3 witlof, halved lengthways
- 2 bunches (about 250g) Tuscan cabbage, washed, dried
- 30.00 ml red wine vinegar
- 17.70 gm Dijon mustard (see note)
Instructions:
- In a large deep frying pan over medium heat, heat the oil until shimmering. Add the pork and cook, stirring occasionally, for about 2 minutes until it turns golden brown.
- Sauté the leek for 2 minutes, then add the witlof and continue cooking for 3-4 minutes. Stir in the cabbage, vinegar, and mustard. Cover and cook for 2-3 minutes until the cabbage wilts and the witlof is tender. Season with salt and pepper before serving.
Similar Recipes
- 165min
Crispy skin pork belly
Crispy pork belly with perfect crackling, juicy succulent meat, served with braised fennel and greens for a delicious meal.
- 15min
Braised peas with leeks and lettuce
Experience a delightful mix of textures and flavors in this vibrant green side dish.
- 35min
Braised lettuce and peas with herbs
Transform lettuce with braising for a flavorful, healthy green side.
- 35min
Pork cutlets with fennel, pear and cider braised cabbage
Savor juicy pork cutlets with pear and cider cabbage and steamed green beans.
- 75min
Belgium Beef Stew
Beer-braised Flemish stew: Coat meat in flour, sear in butter, simmer in beer-thyme broth with bay leaves. Enjoy with fries, salad, or green beans. Ideal for cozy winter nights.