Photography by Dan Goldberg and Ben Dearnley
Recipe by Georgeanne Brennan
FOOD
Pork Cutlets With Sautéed Kale
This leafy, vitamin-packed green is the perfect accompaniment to tender cutlets, making a great budget-friendly meal.
Ingredients (Serves 4)
| 2 tbsp | olive oil |
| 2 tbsp | chopped shallots |
| 1 | large bunch kale, stemmed and coarsely chopped |
| 1/2 cup | low-sodium chicken stock |
| 1 tsp | salt |
| 1 tsp | freshly ground pepper |
| 4 | pork cutlets, about 1/2-inch thick |
Instructions
- In a large pan, heat 1 tablespoon oil over medium. Add shallots and sauté until translucent, 2-3 minutes. Stir in kale, stock, 1/2 teaspoon salt and 1/2 teaspoon pepper. Reduce heat to low, cover, and cook until kale is fork-tender, about 12-15 minutes.
- Meanwhile, rub cutlets on both sides with remaining salt and pepper. Place remaining oil in a large skillet over medium-high heat. Add cutlets and cook until browned, about 2 minutes per side. Reduce heat to medium, cover, and cook until cutlets are opaque and cooked through, about 4 minutes more.
- To serve, divide kale among 4 warmed plates and top with cutlets.
Excerpted from Williams-Sonoma New Healthy Kitchen Main Dishes. Recipes by Georgeanne Brennan. Photography by Dan Goldberg & Ben Dearnley. Copyright © 2006 Weldon Owen Inc. and Williams-Sonoma.
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