
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

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