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Easy Pork Stew with Garlic and Escarole


To save cooking time: use tender cuts of meat in stews, like the pork tenderloin here.

  1. 1 1/4 pounds pork tenderloin, trimmed and sliced crosswise 1/2-inch thick
  2. Salt and freshly ground pepper
  3. 2 tablespoons olive oil
  4. 5 garlic cloves, crushed
  5. 2 medium onions, chopped
  6. 1/2 teaspoon rosemary, crumbled
  7. 1/4 cup dry white wine
  8. 1 1/4 pounds red potatoes, cut into 3/4-inch chunks
  9. 2 1/2 cups Chicken Stock or canned low-sodium broth
  10. 1/2 head of escarole, torn into 1-inch pieces (5 cups)
  1. Season the pork with salt and pepper. In an enameled cast-iron casserole, heat 1 tablespoon of the oil. Brown the pork in 2 batches over high heat, about 2 minutes per side; transfer to a plate.
  2. Add the remaining 1 tablespoon oil to the casserole; reduce the heat. Add the garlic and cook, mashing and stirring it, until soft and golden, about 4 minutes. Add the onions and rosemary. Cook, stirring, until the onions soften, about 5 minutes. Add the wine; simmer until almost evaporated, about 4 minutes. Add the potatoes and stock; season with salt and pepepr. Bring to a boil, cover and boil gently until the potatoes are tender, about 20 minutes.
  3. Add the pork to the stew; simmer for 2 minutes. Add the escarole in 2 parts and cook, stirring, until wilted but still bright green and the pork is cooked through, about 2 minutes. Serve hot.
Make Ahead The pork stew can be made a day ahead; be careful not to overcook when reheating.


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