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Jennifer Eckel: "Yummy. Made this in stages using a larger pork b…" Read More
13Ingredients
90Minutes
570Calories
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Ingredients
US|METRIC
8 SERVINGS
- 2 1/2 lb. boneless pork shoulder (Boston butt)
- 8 garlic cloves (4 halved, 4 finely chopped)
- 2 tsp. kosher salt (plus more)
- 1 cup white bread (torn 1-inch pieces day-old crusty)
- 6 Tbsp. olive oil (divided)
- 1 Tbsp. grated lemon zest (finely)
- 1 Tbsp. grated orange zest (finely)
- 1/2 tsp. crushed red pepper flakes
- 15 oz. cannellini (white kidney beans, rinsed)
- 1/2 cup grated Parmesan (finely, divided, plus more)
- freshly ground black pepper
- 2 bunches turnip greens (or kale, center ribs and stems removed, leaves coarsely chopped)
- 1 lb. fettuccine
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NutritionView More
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570Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories570Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol90mg30% |
| Sodium810mg34% |
| Potassium860mg25% |
| Protein47g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate54g18% |
| Dietary Fiber2g8% |
| Sugars2g |
| Vitamin A2% |
| Vitamin C20% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Jennifer Eckel 7 years ago
Yummy. Made this in stages using a larger pork butt, and not pulling it apart. A great Summer dish made with home grown kale.