Pork and Greens

I'm not sure this photo adequately captures it, but we are still eating a LOT of greens. Since I'm interested in farm share best practices, one thing I've noticed is that it's best to eat the most perishable things first.  The turnips can sit in the frigo for a week, but those delicate, fine cut greens had better get gone. 


Since the greens go on and on, I wanted to post a recipe that I made that was pretty successful at our house and that used up some of the trickier greens that we've been getting - namely the spicy greens, plus any miscellaneous others (turnip tops, beet greens, carrot fronds anyone?) Actually haven't tried the carrot fronds yet. 


Seriously though, pork and greens is quick, economical, healthy and uses up the stuff you don't know what to do with. What more can you ask?  Well, it's also pretty tasty. 


Pork and Greens

1/4 lb. ground pork (not sausage, just plain ground pork, use more or less if you like)

Handful of garlic scapes, chopped fine, OR 2 large cloves of garlic, minced

1-2 T. black bean sauce, if you have it

1/2 t. red pepper flakes if you like it spicy


2 T. fresh ginger, minced

Big pile of clean, washed greens of any kind, chopped into 1" pieces

Oil for frying

Salt

Soysauce


In a large dry frying pan, cook the ground pork with the garlic scapes until just beginning to brown. Once pork is cooked through (5-10 minutes), add black bean sauce if you have it.  And spicy pepper if you like. Remove from pan and reserve.  


Back at the fry pan, add about 1 T. cooking oil. Then the minced fresh ginger. Let that cook about a minute, then add the prepared greens.   Saute a bit, then put the lid on and let steam until they're done the way you like them (about 5 minutes at our house). Add some salt to the greens too.  Once the greens are cooked, put the pork back in and stir it all up.  Add soysauce if you like. Serve over brown rice for maximum virtue. And have a side of this marinated tofu or some sweet and sour cucumbers and call it dinner. Good for a school night. 



Tofu Salad on the side

1 brick firm tofu, cut into 1" pieces

1 T. green onion, minced

1 t. fresh ginger, minced


Sauce/marinade

2 T. soy sauce

1 t. sugar

1/2 t. sesame oil


Put the brick of cut up tofu on a plate. Sprinkle with green onion and ginger. Pour the marinade over the top and let it sit for a while in the fridge.  Sprinkle on some cilantro if you like it too. 


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