Light feijoada with black beans, lean pork and greens

Ingredients

For 1 serving

• Cooked black beans180 g
• Pork loin90 g
• Chorizo15 g
• Onion60 g
• Garlic2 cloves
• Bay leaves1 g
• White rice40 g
• Tuscan kale100 g
• Orange0.5
• Extra virgin olive oil6 g
• Saltto taste

In season: October – March

Method

1. Cut the chorizo and pork loin into roughly 1.5 cm cubes; chop the onion and garlic.
2. In a casserole over medium heat fry the chorizo for 2 minutes, until it releases its fat, then add the pork, onion and half the garlic and cook for 5 minutes, until the meat is browned.
3. Add the drained black beans, the bay leaf and a generous glass of water; bring to the boil, cover and cook over low heat for 45 minutes, stirring now and then. Halfway through, crush some beans against the side, until the sauce is thick and dark. Adjust the salt.
4. Meanwhile boil the rice in salted water for the time on the packet and drain.
5. Strip the rib from the cavolo nero and cut it into thin strips. Heat the oil in a frying pan over high heat with the remaining garlic and sauté the greens for 3–4 minutes, until wilted but still bright green; salt them.
6. Peel the orange and cut it into segments. Remove the bay leaf and serve the feijoada with the rice, greens and orange.