Pork Braised With Sautéed Kale, Chickpeas And Tomatoes
Tender, flavorful meat simmered in a savory kale, chickpea, and tomato braising sauce - this recipe offers two convenient cooking methods to achieve fork-tender results. Choose between the slow-cooker method for a hands-off approach or the oven method for added depth of flavor. Whichever method you choose, this dish is sure to delight with its rich and comforting taste.
— Constant Cookbook
Ingredients
- 3 lb. boneless pork shoulder roast, cut into 1-inch cubes, or
- bone-in, skinless chicken thighs
- Kosher salt and freshly ground pepper, to taste (optional)
- 1 Tbs. olive oil
- 1 jar (1 lb. 3.5 oz.) sautéed kale, chickpea and tomato braising
- sauce
Instructions
- Lightly season the meat with salt and pepper.
- <b>Slow-cooker method:</b> In a large fry pan over medium-high heat, warm the olive oil. Working in batches, brown the meat on both sides, 8 to 10 minutes per batch. Transfer to a slow cooker and add the braising sauce. Cover and cook on high according to the manufacturer&rsquo;s instructions until the meat is fork-tender, about 2 hours for the chicken and 3 hours for the pork.
- <b>Oven method:</b> Preheat an oven to 325&#176;F. In a large Dutch oven over medium-high heat, warm the olive oil and brown the meat as directed above. Return all the meat to the pot, add the braising sauce and bring to a simmer. Cover the pot with aluminum foil and a lid. Transfer to the oven and cook until the meat is fork-tender, 1 to 1 1/2 hours for the chicken and 2 1/2 to 3 hours for the pork.
- Skim the fat off the sauce and serve immediately. Serves 4 to 6.
- Williams-Sonoma Kitchen
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