Speedy pork with spring greens

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1. To cook the pork, heat the oil in a deep frying pan that's big enough to fit the greens later. Season the steaks all over with salt and pepper and fry over a medium heat for 3-4 minutes on each side until golden brown. Remove from the pan and keep hot on a warmed plate or in a low oven.
2. To wilt the greens, tip the garlic and chilli flakes into the same pan and cook for about 30 seconds until sizzling but not browned, then pour in 5 tablespoons water and toss in the greens. Simmer for 4-5 minutes until the greens wilt. Stir in the chickpeas and any juices from the pork and continue stirring until everything's hot. Serve a mound of greens topped with a steak and any juices.

PER SERVING

450 kcalories, protein 34g, carbohydrate 11g, fat 30 g, saturated fat 9g, fibre 4g, salt 0.57 g

'The smell of the chilli and garlic filled the kitchen. A great supper at the end of a hard day's work when you want something quick and simple.'

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• Yummy Stuff

  15 January 2008

  Yummy Stuff rated and commented on this recipe

  

  Just delicious...DON'T be tempted to leave out the chickpeas!

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• Belkey

  14 May 2008

  Belkey rated this recipe

  

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• Tweetyjfuk

  20 May 2009

  Tweetyjfuk commented on this recipe

  Simple and easy, and ready in 30 mins, and to top it off it tastes great, what more can you ask for.

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• Flossy

  07 June 2009

  Flossy rated and commented on this recipe

  

  This was surprisingly delicious. I made this to use up the greens I received in my vegetable box this week. It went down very well with my husband and I, the kids weren't so impressed. I had to cook the greens longer than suggested as the crunch was a little too crunchy but that could have just been this batch of veg being a bit tough. I also put the pork back into the pan and placed it on top of the greens to keep it warm. I will make this again.

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• ST

  08 June 2009

  ST rated and commented on this recipe

  

  Cheap and very easy - we found this portion of veg served 2 rather than 4. Versatile, we used a can of mixed pulses one night as we had no chick peas, I also added wedges of red onion and chilli to bulk it out a bit.

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Ingredients

• 2 tbsp olive oil
• 4 boneless pork loin steaks , each weighing about 140g/5oz
• 2 garlic cloves , crushed
• a generous pinch of dried chilli flakes
• 140g shredded spring greens
• 410g can chickpeas , drained and rinsed

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 30 mins

Ingredients

• 2 tbsp olive oil
• 4 boneless pork loin steaks , each weighing about 140g/5oz
• 2 garlic cloves , crushed
• a generous pinch of dried chilli flakes
• 140g shredded spring greens
• 410g can chickpeas , drained and rinsed

PER SERVING

450 kcalories, protein 34g, carbohydrate 11g, fat 30 g, saturated fat 9g, fibre 4g, salt 0.57 g

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