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  • Pork Chops With Tuscan Kale

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  • 1 teaspoon salt, plus more to taste
    3 tablespoons fennel seed
    1 (1- to 11/4-pound) pork blade roast or pork butt (the leaner part of the cut)
    1 pound cavalo nero, Tuscan kale, dinosaur kale or other kale or mustard green
    1/4 cup olive oil
    3 whole cloves garlic, peeled
    Using a mortar and pestle, or coffee or spice grinder, coarsely grind together 1 teaspoon salt and the fennel seed. Cut the roast crosswise into slices that are 1/4 to 1/2-inch thick. Arrange on a plate and season with salt and fennel seed mixture. Set aside at room temperature for at least 1 hour.
    Bring a large pot of water to boil. Strip stems from the kale and chop leaves coarsely. Add leaves to boiling water and cook until tender, 5 to 7 minutes. Drain, squeeze dry and set aside.
    When ready to cook, pour the oil into a large skillet and place over medium-high heat. Add the garlic cloves and cook until they begin to brown. Remove with a slotted spoon and discard. Add meat to hot oil and brown on both sides, 2 to 3 minutes per side.
    Remove pork to a clean plate and put in a warm place. Reduce heat to low, add kale to pan and cook, stirring to coat with pan drippings, until flavor mellows and combines, about 5 minutes. Season to taste with salt.
    Arrange pork on top of kale, pouring any collected juices in plate over greens. Season with more salt if necessary, cover and cook over low heat until pork is heated through, about 3 minutes. Serve immediately, spooning a mound of greens onto plate and placing a pork steak on top.
    Makes 4 servings.
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