Yield
25
Portion Size
261 g / 9.1 oz
Category
Pork
Featured Maple Leaf Product: Pork Rib’it (30299)
Ingredients
| Metric | Imperial | |
|---|---|---|
| Olive Oil, Extra Virgin | 35 mL | 1.2 Fl oz |
| Kale, Fresh, Trimmed | 1.5 Kg | 3.3 Lbs |
| Pork Rib'its | 2.75 Kg | 6.1 Lbs |
| Onion Powder | 5 mL | 1 tsp |
| White Pepper | 3 mL | 0.6 tsp |
| Potatoes, Fresh, Peeled | 2 Kg | 4.4 Lbs |
| Margarine | 45 mL | 1.5 Fl oz |
| Milk, 2 % | 175 mL | 5.9 Fl oz |
| Garlic, Fresh, Minced | 15 mL | 1 tbsp |
| Garlic Powder | 10 mL | 2 tsp |
Method
- Wash and cut kale into large pieces. In a pot or skillet, heat olive oil and, add kale sauteing for 2-3 minutes, stirring frequently. Add pork ribbits and cook for another 6-8 minutes or until the kale is limp and cooked. Pork should reach a temperature of 160 F/70 C.
- Add white pepper and onion powder to finish, allowing to simmer. Add vegetable or pork stock to moisten as needed.
- On the side, peel and cut potatoes into a pot of water, add whole peeled garlic. Boil until fully cooked and drain.
- Using a potato masher or a mixer, add the potatoes (with remaining garlic), margarine, milk and garlic powder, mix well. Serve Garlic Mashed potatoes as a side to the Pork Ribbit and Kale sautee.
Nutritional Info per 261 g / 9.1 oz
| Calories (34.7% from fat) | 311 kcal |
| Fat | 11.9 gm |
| Saturated Fat | 3.48 gm |
| Trans Fat | 0.435 gm |
| Cholesterol | 79 mg |
| Sodium | 642 mg |
| Carbohydrates | 24.1 gm |
| Dietary Fiber | 2.4 gm |
| Sugars | 5.7 gm |
| Protein | 26.4 gm |
| Vitamin A | 430 RE |
| Vitamin C | 31 mg |
| Calcium | 60 mg |
| Iron | 8.68 mg |
| Potassium | 752 mg |
| Phosphorous | 323 mg |