menu

Ceciata di Suino

on Monday, 16 December 2013. Posted in Appetizers & Starters, Salads & Dressings, Vegetable & Side Dishes, Recipes

This rustic Tuscan dish of pork, chickpeas and greens is simple, straightforward and incredibly satisfying. The key is to cut the pork into small cubes, almost the same size as the chickpeas.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes

Serves 4

Ingredients

  • 1 pound pork loin, cut into 1/3-inch cubes
  • 1 1/2 teaspoon sea salt
  • 2 tablespoons extra virgin olive oil
  • 6 large garlic cloves, minced
  • 1/2 teaspoon Hot Pepper Flakes
  • 2 cups cooked Ceci di Controne
  • 1 pound hearty leafy greens, such as chard, spinach or baby kale, roughly chopped
To finish:

Directions

In a large bowl, season pork with salt. Set aside.

In a large high-rimmed skillet, heat olive oil over medium heat. Add garlic and chili flakes and sauté for 30 seconds, until fragrant. Add the pork tossing it with the oil. Once the pork starts to lose its pink color, add the cooked chickpeas and leafy greens. Toss to combine and cook about 7-10 minutes more until the pork is cooked through and the greens have wilted.

Divide among four shallow bowls and finish with a liberal drizzle of olive oil and a sprinkling of Maldon salt.