This is a quick, easy, and delicious dish for using leftover pork roast.
We’ve just returned from a trip back to Kansas to move my mom out of her assisted living apartment and into the nursing home. An exhausting whirlwind trip which left us mentally and physically worn down.
The evening we returned home, too tired to go out and eat, too spent to choose a fast food delivery option, not enough gumption to compile something from the freezer, the phone miraculously rang and it was friend Cauleen announcing she was bringing us dinner. Bless her heart! Big time. She arrived with pork loin roast, roasted asparagus and a baguette of French Bread. I don’t think anything has ever tasted better.
For leftovers last night, I rough cubed some of the pork, chopped up some kale and stirred up some Pork-n-Greens. This really could be a part of my “No Recipe Required” series, but I wanted to talk about the Honey Mustard Vinaigrette I used to dress the dish, which is officially a recipe. I simply took a honey mustard vinaigrette and threw in some ancho chile powder. Let’s take a look.
For the Pork-n-Greens:
- In 2 tablespoons of olive oil, saute 2 cloves chopped garlic until fragrant.
- Add in the chopped kale (or chard, or collard greens) until almost wilted, stirring constantly
- Add in the chopped pork (from leftover pork roast) and stir until heated through.
- Salt and pepper to taste.
For the Ancho Chile Honey Mustard Vinaigrette:
- In a bowl, whisk together:
- 2 T. Dijon mustard
- 1/4 C. honey
- 1/4 C. red wine vinegar
- 1/4 C. extra virgin olive oil
- Ancho chile powder to taste (1 Tablespoon for us)
Plate Pork-n-Greens and drizzle with vinaigrette. Alone, the Pork-n-Greens were very good, but drizzled with the dressing it kicked this into a flavorful and exciting quick dinner.
Pork-n-Greens with Ancho Chile Honey Mustard Vinaigrette…It’s What’s for Dinner.