Spalla Di Maiale (pork Chops With Tuscan Kale)

Name: Spalla Di Maiale (pork Chops With Tuscan Kale)
Prep time: 1 h 36 min
Cook time: 1 h 36 min
Total time: 1 h 36 min
Yield: 5
Cuisine: Global
Ingredients: 3 Tbsps fennel seed; 59 milliliters olive oil; 454 grams pork blade roast or pork butt (the leaner part of the cut); 5 servings Salt; 3 cloves whole cloves garlic, peeled; 454 grams cavalo nero, Tuscan kale, dinosaur kale or other kale or mustard green; 45 minutes, plus marinating time for the meat

You can never have too many main course recipes, so give Spalla Di Maiale (pork Chops With Tuscan Kale) a try. This recipe makes 5 servings with 230 calories, 18g of protein, and 17g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up cavalo nero, olive oil, minutes, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet.