A production of Pennsylvania College of Technology & WVIA Public Broadcasting

"You're the Chef"

Home

Recipe Contest

Tricks of the Trade

Cooking Keys

About "You're the Chef"

Host Bios

Episodes

Schedule

Bookshelf

Food Links

Ask Chef Paul

Penn College Home Page

Print this recipe. Bookmark and Share
Casserole
Pork and Greens
Pork and Greens This recipe was featured on
"You're the Chef" episode #713.
Watch this episode on Google Video.
Yield: six portions

Ingredients:

1/4 c. clarified butter
2 lb. pork loin cut into cubes
1/4 c. fresh garlic, chopped fine
1 1/2 c. Spanish onions, sliced
1/2 c. roasted red peppers, sliced
6 c. mustard greens, trimmed washed, chopped
1/2 c. fresh basil, chiffonade
2 c. dry white wine
to taste salt
to taste ground black pepper
 


Procedure:
Over high heat in a heavy-bottomed saucepot, brown the pork in the butter thoroughly.

Add the garlic and onions, and cook until the onions are soft and lightly browned.

Add the peppers, greens, wine and basil, and cook over medium heat until the greens are soft and the pork is tender, about 15 minutes.

Season to taste.

Toss with your favorite pasta or bean dish and serve with fresh-grated cheese and fresh-cracked pepper.

Rate the Recipe
Other users' average rating of this recipe:
What others thought



Recipe Search
(ingredient, recipe name, or episode #)


Recipe Collection

• Appetizers

• Salads

• Soups

• Side Dishes

• Casseroles

• Entr้es

Beef

Breakfast

Pasta

Pork/Lamb

Poultry

Seafood

Vegetarian

• Desserts


 Comments to chef@pct.edu © 2001 Pennsylvania College of Technology