Rosemary Pork Skillet with Rutabaga and Tender Kale

Ingredients

• 600 g boneless pork loin chops, trimmed and cut into bite-sized strips
• 450 g rutabaga, peeled and diced into 1 cm cubes
• 150 g curly kale, stems removed, leaves roughly chopped
• 2 tbsp olive oil
• 1.5 tbsp apple cider vinegar
• 1 tbsp fresh rosemary, finely chopped
• 2 cloves garlic, finely grated
• 1 tsp fine sea salt
• ½ cup water

Method

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the pork strips and 0.5 teaspoon sea salt. Sauté until the pork is golden and reaches 145°F/63°C in the center, about 6 minutes. Transfer the pork to a plate and let it rest for 3 minutes.6 min timer
2. Add the remaining olive oil and diced rutabaga to the same skillet. Cook for 3 minutes, stirring occasionally, until lightly browned.3 min timer
3. Add the water, cover the pan with a lid, and cook on medium-low heat until the rutabaga is fork-tender, about 10 minutes.10 min timer
4. Uncover the skillet, increase heat to medium, and stir in the grated garlic, chopped rosemary, and the remaining 0.5 teaspoon sea salt. Cook for 1 minute until fragrant.1 min timer
5. Add the kale and apple cider vinegar, tossing continuously until the kale is completely wilted and tender, about 3 minutes.3 min timer
6. Return the pork strips and any accumulated resting juices to the pan, tossing gently to coat and heat through for 1 minute before serving.1 min timer