2 tsp. olive oil, divided
1 lb. boneless pork cutlets
2 cloves garlic, minced
1 onion, chopped
1 fennel bulb, trimmed and sliced (or may use dried)
1/8 tsp. crushed red pepper flakes
1/8 tsp. pepper
1/8 tsp. salt
1 c. reduced sodium chicken broth
1 (15 oz) can cannellini beans, rinsed and drained
6 oz. fresh spinach leaves (about 6 cups), washed and tough stems removed
1 Tbls. fresh minced basil
2 tsp. fresh squeezed lemon juice
Heat 1 tsp. olive oil in large skillet over medium high heat. Add pork cutlets and cook 2 to 3 minutes on each side, or until browned. Remove pork from skillet and set aside.
Add remaining oil to skillet. Add garlic, onion and fennel and cook, stirring frequently, over medium heat, 2 to 3 minutes or until vegetables are just crisp-tender.
Arrange pork over vegetables. Season with crushed red pepper, pepper, and salt. Add broth and beans. Cover and cook over medium heat, 2 minutes or until beans are hot and liquid is boiling. Add spinach and basil: cover and cook 2 to 4 minutes or just until spinach is wilted and pork is cooked to doneness and is slightly pink inside. (Do not overcook)
Spoon vegetables and pork into a deep platter. Blend lemon juice into remaining liquid in skillet then pour juices over pork and vegetables.
Recipe is from the Eating for Life in the Kansas City Star
No comments:
Post a Comment