Pork chops with black cabbage and cannellini beans
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I never saw cavolo nero, black cabbage or Tuscan kale, which is a native of Toscana, until I came to London. The cabbage doesn't look black at all when it is raw it is a dark green color but once it has been cooked properly (for around 40 minutes) it turns completely black don't listen to anyone who suggests just blanching cavolo nero briefly, because such short cooking doesn't bring out the full flavor or soften the bitterness.
ingredients
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serves: 4
1 3/4 cups fresh cannellini beans (or 3/4 cup dried cannellini beans soaked in cold water for 24 hours)
3 cloves garlic
1 stalk celery
small bunch of sage
4 tablespoons olive oil
10 slices thin of pancetta
1 onion (chopped)
2 heads of cavolo nero
2 tablespoons sunflower or vegetable oil
3 large pork chops
8 tablespoons Pork sauce
salt and pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 552
- Total Fat: 33.2 g
- Saturated Fat: 6.7 g
- Trans Fat: 0.1 g
- Cholesterol: 105.1 mg
- Sodium: 508.1 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 4.1 g
- Sugars: 11.8 g
- Protein: 37 g
preparation
1. First cook the beans, with the garlic, celery, sage arid half the olive oil. Leave to cool in the cooking water.
2. While the beans are cooking, chop 4 slices of the pancetta and put into a large dry saucepan with the onion. Cook with the lid on for about 10 minutes, until the pancetta slowly crisps up and the onion softens without coloring, then add the rest of the olive oil.
3. Pull the cavolo nero leaves from the base of the stalk. (Unless the leaves are covered in earth, don't wash them.
4. When tho onions are soft, add the cavolo nero to the pan, covert and "stew gently for about 40 minutes until the cabbage is completely black.
5. While the beans and cabbage cook, beat the even to 465°F.
6. Get a large saute pan (that will transfer to the even) medium—hot on the burner. Add the sunflower er vegetable oil, season the pork chops and put into the pan. Saute until golden on all sides (a couple of minutes on each), making sure you keep the heat up inside the pan; otherwise the meat will steam rather than sear.
7. Meanwhile, lift the beans from their cooking water into a separate pan. Add a couple of ladlefuls or so of the cooking water —— just enough to cover the beans (the water will he quite glutenous). Warm up the beans and season generously with pepper and normally with salt.
8. Transfer the pork to the oven for a couple of minutes, then take out and leave in the pan for about 5 minutes to let the meat rest.
9. Heat the sauce. Season the cavolo nero and put the pork hack into the oven for 2 to 3 minutes to heat through.
10. Arrange some cavolo nero on warmed plates, spoon the beans around and drizzle with the rest of the olive oil. Take the pork out of the even and slice at an angle into chunks about 1 1/4 to 1 1/2 inches thick. Arrange on top of the cavolo nero, pour the sauce ever and serve.
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