1 bunch of kale
1/4 cup olive oil
2 large cloves of garlic, minced
4 thick pork chops
1 teaspoons fennel seeds
1 cup simmering water
Soak kale and rinse it thoroughly then simmer for 20 minutes in pot of salted water.
While kale is cooking, heat oil in large, deep skillet, add garlic and cook for 2 minutes over low heat, remove. Add pork chops and brown for 5 minutes on each side, then season with salt, pepper, and fennel seeds.
Dissolve tomato paste in hot water and add to pork chops. Add garlic. Cover and cook on low for 30 minutes, adding water if sauce gets too thick.
Drain kale and stir into tomato sauce. Cover and cook for another 10-15 minutes.Share to Print