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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. ground pork
- 4 cloves garlic (minced)
- 2 tsp. minced ginger
- 1/2 tsp. dry mustard
- 1/2 tsp. ground coriander
- 1 tsp. ground cumin
- 1 tsp. black peppercorns (coarsely ground)
- 1 tsp. pink peppercorns (coarsely ground)
- 3 tsp. olive oil (divided)
- 6 cups vegetable stock
- 1 tsp. fish sauce
- 6 cups greens (kale, mustard, dandelion or a combination)
- 1/2 cup snap peas
- 3 zucchini (medium or 2 large, spiraled)
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Directions
- Preheat oven to 350°F.
- Combine pork, garlic, ginger, mustard, coriander, cumin and peppercorns in large bowl. Heat 2 teaspoons olive oil in large saucepan over medium heat. Add pork mixture; cook about 10 minutes or until pork is no longer pink, stirring to break up meat.
- Add broth and fish sauce. Bring to a simmer over medium-high heat. Reduce heat to medium-low; simmer 20 minutes. Add greens and peas; cook about 4 minutes or until greens are wilted.
NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories400Calories from Fat240 |
| % DAILY VALUE |
| Total Fat27g42% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol80mg27% |
| Sodium1720mg72% |
| Potassium970mg28% |
| Protein23g |
| Calories from Fat240 |
| % DAILY VALUE |
| Total Carbohydrate13g4% |
| Dietary Fiber3g12% |
| Sugars9g |
| Vitamin A25% |
| Vitamin C80% |
| Calcium10% |
| Iron15% |
* 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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