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Bean, Pork and Chard Winter Stew


There is nothing better than enjoying a warm stew in a cold winter evening.













Trans-fat Free, High Fiber


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
teaspoon cayenne pepper
or to taste, optional
1 cup white wine
5 each italian plum (roma) tomatoes
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


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 444g (15.7 oz)
Amount per Serving
Calories 25818% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 49mg 16%
Sodium 291mg 12%
Total Carbohydrate 9g 9%
Dietary Fiber 6g 24%
Sugars g
Protein 53g
Vitamin A 24% Vitamin C 31%
Calcium 10% Iron 24%
* based on a 2,000 calorie diet How is this calculated?


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