Ingredients

• 1 pound boneless pork chops, trimmed, cut into 1/2-inch pieces
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon canola oil
• 1 medium onion, chopped
• 2 tablespoon tomato paste
• 1 cup instant brown rice
• 8 cups roughly chopped kale leaves, (about 1 small bunch), tough stems removed
• 4 cloves garlic, minced
• 1 14-ounce c reduced-sodium chicken broth
• 2 tablespoon cider vinegar, or sherry vinegar
• 1/2 teaspoon smoked paprika, preferably hot (see Tip)
• 1 15-ounce c black-eyed peas, rinsed

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Cooking Directions

Step 1

Toss pork with 1/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add the pork and cook, stirring, until just cooked through, 4 to 6 minutes. Transfer to a bowl with a slotted spoon.

Step 2

Add onion, tomato paste and rice to the pan and cook until the onion softens, about 4 minutes. Add kale and garlic and cook until the kale begins to wilt, 1 to 2 minutes. Stir in broth, vinegar, paprika and the remaining 1/4 teaspoon salt. Bring to a boil. Cover, reduce heat and simmer until the rice is done, 15 to 20 minutes. Stir in the reserved pork and black-eyed peas and heat for 1 minute.