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Meat and Seafood

Pork and Kale Soup
2 boneless center-cut pork chops, trimmed and cut into 1/2" pieces
Salt and pepper
1 Tbsp. olive oil
1 onion, chopped
3 garlic cloves, minced
2 Tbsp. Hannaford Tomato Paste
1 (32-oz.) box Nature's Place Organic Low Sodium Chicken Broth
2 cups water
1/2 bunch lacinato kale, stemmed and torn into 1" pieces
3/4 cup Arborio rice
2 Tbsp. grated Parmesan cheese, for serving
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Pork and Kale Soup

Pork and Kale Soup

Pork and Kale Soup
Two Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:30 minutes
1. Pat pork dry with a paper towel and season with salt and pepper. Heat 2 teaspoons oil in a large Dutch oven over medium-high heat until just smoking. Add pork and cook, stirring occasionally, until well browned, 6 to 8 minutes. Transfer to a plate and set aside.
2. Reduce heat to medium and add remaining 1 teaspoon oil and onion to now-empty pot. Season with salt and pepper and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and tomato paste and cook, stirring constantly, for 1 minute. Add broth and water, scraping up any browned bits with a wooden spoon. Stir in kale, rice, and pork and bring to a simmer.
3. Reduce heat to medium-low and partially cover pot. Cook, stirring occasionally, until rice is just tender, 12 to 15 minutes; season with salt and pepper to taste. Ladle soup into bowls, sprinkle evenly with cheese, and serve.
Source: Hannaford fresh Magazine, January - February 2018