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Pork Braised with Sautéed Kale, Chickpeas and Tomatoes

Use our braising sauce to put a delicious meal on the table with minimal effort. Lacinato kale and tender chickpeas give our healthy handcrafted sauce its rich, hearty character. The greens are sautéed in extra-virgin olive oil, then simmered with tomatoes, chickpeas, roasted garlic and white wine. Fragrant herbs and whole-grain mustard lend bright flavor. You can prepare the dish with chicken thighs instead of pork shoulder.

Ingredients:

  • 3 lb. boneless pork shoulder roast, cut into 1-inch cubes, or
     bone-in, skinless chicken thighs
  • Kosher salt and freshly ground pepper, to taste (optional)
  • 1 Tbs. olive oil
  • 1 jar (1 lb. 3.5 oz.) sautéed kale, chickpea and tomato braising
      sauce

Directions:

Lightly season the meat with salt and pepper.

Slow-cooker method: In a large fry pan over medium-high heat, warm the olive oil. Working in batches, brown the meat on both sides, 8 to 10 minutes per batch. Transfer to a slow cooker and add the braising sauce. Cover and cook on high according to the manufacturer’s instructions until the meat is fork-tender, about 2 hours for the chicken and 3 hours for the pork.

Oven method: Preheat an oven to 325°F. In a large Dutch oven over medium-high heat, warm the olive oil and brown the meat as directed above. Return all the meat to the pot, add the braising sauce and bring to a simmer. Cover the pot with aluminum foil and a lid. Transfer to the oven and cook until the meat is fork-tender, 1 to 1 1/2 hours for the chicken and 2 1/2 to 3 hours for the pork.

Skim the fat off the sauce and serve immediately. Serves 4 to 6.

Williams-Sonoma Kitchen