Braised winter greens with smoked pork

These braised winter greens with smoked pork make a perfect accompaniment to a Sunday roast.

Heat the oil in a large deep frying pan over medium heat. Add the pork and cook, stirring occasionally, for 2 minutes or until golden.
Add the leek and cook, stirring, for 2 minutes. Add the witlof and cook, stirring, for 3-4 minutes. Add the cabbage, vinegar and mustard. Cover and cook, stirring occasionally, for 2-3 minutes or until the cabbage wilts and the witlof is tender. Season with salt and pepper to serve.

Source

1 tbsp olive oil

200g kaiserfleisch, cut into 1.5cm pieces

1 large leek, trimmed, washed, thinly sliced

3 witlof, halved lengthways

2 bunches Tuscan cabbage, washed, dried

1 1/2 tbsp red wine vinegar

3 tsp Dijon mustard

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