Black-Eyed Peas With Pork & Greens

• 1 lb boneless pork chop, trimmed, cut into 1/2-inch pieces
• 12 teaspoon salt, divided
• 14 teaspoon fresh ground pepper
• 1 tablespoon canola oil
• 1 medium onion, chopped
• 2 tablespoons tomato paste
• 1 cup instant brown rice
• 8 cups roughly chopped kale leaves, tough stems removed (about 1 small bunch)
• 4 garlic cloves, minced
• 1 (14 ounce) can reduced-sodium chicken broth
• 2 tablespoons cider vinegar or 2 tablespoons sherry wine vinegar
• 12 teaspoon smoked paprika, preferably hot
• 1 (15 ounce) can black-eyed peas, rinsed

1. Toss pork with 1/4 teaspoon salt and pepper.
2. Heat oil in a large nonstick skillet over medium heat.
3. Add the pork and cook, stirring, until just cooked through, 4 to 6 minutes.
4. Transfer to a bowl with a slotted spoon.
5. Add onion, tomato paste and rice to the pan and cook until the onion softens, about 4 minutes.
6. Add kale and garlic and cook until the kale begins to wilt, 1 to 2 minutes.
7. Stir in broth, vinegar, paprika and the remaining 1/4 teaspoon salt.
8. Bring to a boil.
9. Cover, reduce heat and simmer until the rice is done, 15 to 20 minutes.
10. Stir in the reserved pork and black-eyed peas and heat for 1 minute.

pork chop, salt, ground pepper, canola oil, onion, tomato paste, instant brown rice, kale leaves, garlic, chicken broth, cider vinegar, paprika, blackeyed peas

Taken from www.food.com/recipe/black-eyed-peas-with-pork-greens-371503 (may not work)