Bean, Pork & Chard Winter Stew

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.