Recipe: Pork and Kale with Pan-Asian Flavors

PORK AND KALE WITH PAN-ASIAN FLAVORS

1/2 teaspoon cumin seeds, toasted, ground (see note)
3/4 teaspoon coarse salt, divided use
1/2 teaspoon freshly ground pepper
4 boneless pork loin chops
1 bunch kale, stemmed
2 tablespoons canola oil (divided use)
1 piece (2 inches long) ginger, minced
1 clove garlic, minced
1 tablespoon sesame oil
Juice from 1/2 lime
1 teaspoon sesame seeds, toasted*

Mix together the cumin, 1/2 teaspoon of the salt and the pepper in a small bowl; sprinkle over both sides of chops. Set aside.

Rinse kale; drain lightly. Place kale in Dutch oven or stockpot; cover. Cook over medium heat until wilted, about 6 minutes, adding water if needed so kale does not burn.

Meanwhile, heat 1 tablespoon of the canola oil in a skillet; add ginger and garlic. Cook, stirring, 1 minute. Add pork chops; cook until browned on one side, about 5 minutes. Turn; cook until just cooked through.

Drain kale in colander; chop roughly. Heat remaining tablespoon of the canola oil and the sesame oil in same Dutch oven over medium heat. Add kale; cook, stirring, to heat through and coat with the oil, about 5 minutes. Sprinkle with remaining 1/4 teaspoon of the salt.

Add lime juice to skillet with the pork chops, stirring up browned bits. Turn chops to coat with the juice.

TO SERVE:
Divide kale among 4 plates; sprinkle with sesame seeds. Top each plate with 1 chop. Drizzle any remaining juice over chops.

*Toast cumin seeds or sesame seeds separately in a dry skillet over medium-high heat, stirring constantly until fragrant, about 4 minutes. Remove from hot pan immediately.

Makes 4 servings
Source: Chicago Tribune/ McClatchy Tribune, June 2007