Pork with Greens and Beans - KNEP - Kentucky Nutrition Education Program


Pork with Greens and Beans

Receta en Español
Servings:Makes 6 servingsServing Size:1 cupRecipe Cost:$9.46Cost per Serving:$1.58


  • 1 tablespoon olive oil
  • 1 pound boneless pork butt
  • 3 cups low-sodium chicken broth
  • 1 sliced onion
  • 2 tablespoons garlic powder
  • 1 (14 ounce) can diced no-salt-added tomatoes
  • 2 cups chopped kale
  • 2 tablespoons Dijon mustard
  • ¾ teaspoon salt
  • 1 teaspoon black pepper
  • 2 (14 ounce) cans low-sodium cannellini beans


  1. Heat oil over medium heat in a medium skillet. 
  2. Brown pork on all sides and transfer to a slow cooker. Add chicken broth and onion slices to the slow cooker and cook on low for 5 hours. 
  3. Shred or cut pork into bite-sized pieces. Add garlic powder, tomatoes, kale mustard, salt, pepper, and beans to the slow cooker. 
  4. Cook for an additional hour. 


Great northern beans or white navy beans can be used instead of cannellini beans. 

Source: Katie Shoultz, Extension Specialist, University of Kentucky Cooperative Extension Service

400 calories; 16g total fat; 5g saturated fat; 0g trans fat; 75mg cholesterol; 640mg sodium; 30g carbohydrate; 10g fiber; 4g sugar; 0g added sugar; 31g protein; 6% Daily Value of vitamin D; 10% Daily Value of calcium; 15% Daily Value of iron; 20% Daily Value of potassium.