Bean, Pork & Chard Winter Stew
There is nothing better than enjoying a warm stew in a cold winter evening.
Yield
6 servingsPrep
12 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | tablespoon |
olive oil
|
|
| 1 | pound |
pork tenderloin
trimmed and cut into 1-inch pieces |
|
| ½ | teaspoon |
salt
or to taste |
|
| 1 | large |
onions
finely chopped |
|
| 6 | cloves |
garlic
minced, or to taste |
|
| 2 | teaspoons |
paprika
preferably smoked, or to taste |
|
| ⅛ | teaspoon |
cayenne pepper
or to taste, optional |
|
| 1 | cup |
white wine
|
*
|
| 5 | each |
italian plum (roma) tomatoes
chopped |
|
| 3 ¾ | cups |
chicken broth, low salt
|
|
| 1 | bunch |
swiss chard
ribs removed, chopped (about 8 cups lightly packed), or kale, spianch |
*
|
| 15 | ounces |
white beans
1 can, rinsed |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.5 | ml |
olive oil
|
|
| 453.6 | g |
pork tenderloin
trimmed and cut into 1-inch pieces |
|
| 2.5 | ml |
salt
or to taste |
|
| 1 | large |
onions
finely chopped |
|
| 6 | cloves |
garlic
minced, or to taste |
|
| 1E+1 | ml |
paprika
preferably smoked, or to taste |
|
| 0.6 | ml |
cayenne pepper
or to taste, optional |
|
| 237 | ml |
white wine
|
*
|
| 5 | each |
italian plum (roma) tomatoes
chopped |
|
| 887 | ml |
chicken broth, low salt
|
|
| 1 | bunch |
swiss chard
ribs removed, chopped (about 8 cups lightly packed), or kale, spianch |
*
|
| 433.5 | ml/g |
white beans
1 can, rinsed |
Directions
Heat oil in a Dutch oven over medium-high heat.
Stir in pork, sprinkle with salt and cook, stirring once or twice, until no longer pink on the outside, 2 to 3 minutes.
Use tongs to transfer the pork to a plate with tongs, leaving juices in the pot.
Stir in onion to the pot and cook, stirring often, until just beginning to brown, 2 to 3 minutes.
Add garlic, paprika and crushed red pepper (if desired) and cook, stirring frequently, until fragrant, about 30 seconds to 1 minute.
Stir in wine and tomatoes, increase heat to high and stir to scrape up any browned bits.
Stir in broth and bring to a boil.
Stir in kale and cook just until it wilts.
Reduce heat to maintain a active simmer and cook, stirring often, until the chard is just tender, 3 to 5 minutes.
Stir in beans, the reserved pork and any accumulated juices; simmer until the beans and pork are heated through, 3 to 5 minutes.
Let cool for a few minutes and serve warm.
