Speedy pork with spring greens

Speedy pork with spring greens

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(9 ratings)

Prep: 30 mins


Serves 4
This tempting dish will satisfy the whole family

Nutrition and extra info

Nutrition: per serving

  • kcal450
  • fat30g
  • saturates9g
  • carbs11g
  • sugars0g
  • fibre4g
  • protein34g
  • salt0.57g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 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
    Spring greens

    Spring greens

    sp-ring gr-eens

    Spring greens are the first cabbages of the year. They have fresh, loose heads without the hard…

  • 410g can chickpeas, drained and rinsed


  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.

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Comments, questions and tips

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Comments (8)

lizleicester's picture

This just really didn't do it for us. The pork was too dry and the flavours were lacking.

eve168's picture

This was very tasty I added some red onion, garlic, mushrooms and a pinch of Chinese five spice too. This is a good recipe to add whatever you have hanging in your fridge, I'm going to make it tonight and add some cubed courgette.

embloom's picture

I added a little butter to the pan when frying the pork, which I think helps to give a lovely colour and flavour. After removing the pork, I added roughly a glass of white wine to the pan to clean up all of the stickiness left behind, and cooked and reduced this before adding the spring greens which I think adds a bit more oomph to the juices.

Despite there only being a few ingredients, I thought this was very tasty, and certainly easy to rustle up.

pippachoc's picture

Wow! Very tasty, quick, and healthy. Didn't have chickpeas in cupboard, so used can of haricot and can of black eyed beans as thats all I had, (and this worked very well indeed) and increased quantity of greens accordingly (feeding 4). Pork chops were from our own pig, so were delicious and juicy. Very much look forward to doing this again, with the chickpeas.

Siobhan218's picture

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.

louisecurtishome's picture

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.

tweetyjfuk's picture

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

louie70's picture

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

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Tips (1)

Maija Aliisa Young's picture

I got hooked on the spring greens with chickpeas, garlic and chilli flakes - absolutely delicious! It ended up being a favourite snack of mine. I add a dash of chicken stock while the greens are steaming.