Simple Skillet Pork & Greens

Flavorful ground pork sautéed with abundant kale and bell peppers, enriched with black beans and served over brown rice for a fulfilling and quick meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $3.63/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sodium
• Low-Sugar
• High-Protein
• High-Fiber

Tags

• sauté
• quick
• healthy
• savory
• comfort food

Ingredients

• 1 pound ground pork (lean)
• 1 cup brown rice (uncooked)
• 1 bell pepper (large, chopped)
• 1 yellow onion (chopped)
• 6 cup kale (fresh, tough stems removed and chopped)
• 1 can black beans (15 ounces, rinsed and drained)
• 1 tablespoon olive oil
• 2 teaspoon dried oregano
• 1.5 teaspoon ground cumin
• 1 teaspoon black pepper
• 1 teaspoon garlic powder

Instructions

1. Cook brown rice according to package directions. This can be done while prepping and cooking the pork and vegetables.
2. Heat olive oil in a large skillet over medium-high heat. Add ground pork and cook, breaking it apart with a spoon, until browned, about 5 to 7 minutes. Drain any excess fat.
3. Add chopped bell pepper and yellow onion to the skillet. Cook for 3 to 4 minutes until vegetables begin to soften.
4. Stir in dried oregano, ground cumin, black pepper, and garlic powder. Cook for 1 minute until fragrant.
5. Add chopped kale and rinsed black beans to the skillet. Cook, stirring occasionally, until kale is wilted, about 3 to 5 minutes.
6. Serve the pork and greens mixture over cooked brown rice.

Notes

Ensure all kale stems are removed as they can be tough. This dish is excellent for a hearty, satisfying meal any day of the week.

Nutrition (per serving)

• Calories: 480
• Protein: 33 g
• Carbohydrates: 45 g
• Fat: 18 g
• Fiber: 8.5 g
• Sodium: 130 mg
• Saturated Fat: 6 g
• Sugar: 4 g
• Cholesterol: 75 mg