Snapguide

How to make pork with tuscan black cabbage- mccoole

Make Pork With Tuscan Black Cabbage- McCoole

48
STEPS
INGREDIENTS
All the things you need and a lovely backpack in the corner

All the things you need and a lovely backpack in the corner

Cut the kale off the stocks

Cut the kale off the stocks

Take 2 garlic cloves, peel and chop coarsely

Take 2 garlic cloves, peel and chop coarsely

Saut\u00e9 garlic cloves in 2 tablespoons of olive oil

Sauté garlic cloves in 2 tablespoons of olive oil

Brown the pork in the olive oil and garlic

Brown the pork in the olive oil and garlic

Rinse your kale! We found a bug in ours 0.0

Rinse your kale! We found a bug in ours 0.0

Brown the other side of the pork

Brown the other side of the pork

Preheat your oven to 350\u00baF. This way it will be ready when you need it to bake

Preheat your oven to 350ºF. This way it will be ready when you need it to bake

Saut\u00e9 4 new cloves of garlic in 3 tablespoons of fresh olive oil. We added a little black pepper for taste

Sauté 4 new cloves of garlic in 3 tablespoons of fresh olive oil. We added a little black pepper for taste

Once the garlic is cooked separate it and throw it away. Keep the olive oil

Once the garlic is cooked separate it and throw it away. Keep the olive oil

Open the can of peeled plum tomatoes

Open the can of peeled plum tomatoes

Add them to the olive oil and pepper

Add them to the olive oil and pepper

Mash with a wooden spoon until a thick sauce is formed

Mash with a wooden spoon until a thick sauce is formed

Place the tomatoes on the bottom of an 8x8 baking dish, spread as evenly as possible

Place the tomatoes on the bottom of an 8x8 baking dish, spread as evenly as possible

Lay the pork on top of the tomatoes like a fun game of tiny Tetris

Lay the pork on top of the tomatoes like a fun game of tiny Tetris

Layer the kale on top of the pork and bake for 20 minutes

Layer the kale on top of the pork and bake for 20 minutes

Enjoy your meal with a fantastic looking fork

  • 2.0lb Pork blades (1/2 pound each)
  • 3.0lb Kale
  • 5.0Tbsp Olive oil
  • 6.0part Garlic Cloves coarsely chopped
  • 1.0pch Black pepper
  • 14.5oz Peeled plum tomatoes