Recipe information
Yield
Makes 2 1/2 cups Servings
Ingredients
1
15-ounce can white beans, rinsed, drained
1
/2 small onion, chopped
1
garlic clove, smashed, peeled
12
fresh sage leaves
1
1/4 cups no-salt or low-salt chicken broth
6
ounces boneless pork chop, trimmed, sliced crosswise 1/3-inch thick
1
/2 bunch kale, stemmed, rinsed, chopped (about 3 cups)
Need to make a substitution?
Preparation
Bring beans, onion, garlic, sage, and broth to a boil in a large saucepan. Reduce heat and simmer until onion is just tender, about 12 minutes. Arrange pork slices in an even layer on top; add kale, cover, and cook until kale just wilts, about 2 minutes. Stir in pork and kale and cook, stirring occasionally, until pork is cooked through, 5–7 minutes. Using an immersion blender, purée until smooth. Refrigerate in an airtight container for up to 3 days, or freeze for up to 1 month.