Bean, Pork and Chard Winter Stew

• 1/2 tablespoon olive oil
• 1 pound pork tenderloin trimmed and cut into 1-inch pieces
• 1/2 teaspoon salt or to taste
• 1 large onions finely chopped
• 6 cloves garlic minced, or to taste
• 2 teaspoons paprika preferably smoked, or to taste
• 18 teaspoon cayenne pepper or to taste, optional
• 1 cup white wine
• 5 each italian plum (roma) tomatoes chopped
• 3 3/4 cups chicken broth, low salt
• 1 bunch swiss chard ribs removed, chopped (about 8 cups lightly packed), or kale, spianch
• 15 ounces white beans 1 can, rinsed

1. Heat oil in a Dutch oven over medium-high heat.
2. Stir in pork, sprinkle with salt and cook, stirring once or twice, until no longer pink on the outside, 2 to 3 minutes.
3. Use tongs to transfer the pork to a plate with tongs, leaving juices in the pot.
4. Stir in onion to the pot and cook, stirring often, until just beginning to brown, 2 to 3 minutes.
5. Add garlic, paprika and crushed red pepper (if desired) and cook, stirring frequently, until fragrant, about 30 seconds to 1 minute.
6. Stir in wine and tomatoes, increase heat to high and stir to scrape up any browned bits.
7. Stir in broth and bring to a boil.
8. Stir in kale and cook just until it wilts.
9. Reduce heat to maintain a active simmer and cook, stirring often, until the chard is just tender, 3 to 5 minutes.
10. Stir in beans, the reserved pork and any accumulated juices; simmer until the beans and pork are heated through, 3 to 5 minutes.
11. Let cool for a few minutes and serve warm.

olive oil, pork tenderloin, salt, onions, garlic, paprika, cayenne pepper, white wine, italian plum, chicken broth, swiss chard, white beans

Taken from recipeland.com/recipe/v/bean-pork-chard-winter-stew-51665 (may not work)