Weekday Menu Recipe
Pork and Spinach
4 Hot Pork
Vegetables Pulses Herbs Main course Gluten Wheat Free
tbsp Olive Oil
large Spring Onions (scallions), Green and white parts sliced diagonally
Spinach, stalks removed
Garlic Clove, crushed
x 200g/7oz tin Chickpeas, drained
x 400g/14oz tin Chopped Tomatoes
Natural Greek Yoghurt
tbsp Fresh Thyme, chopped
and Black Pepper
Cut the meat into strips 12mm/˝ inch wide and 5cm/2 inches long. Heat the oil in
a large frying pan or wok. Add the pork strips and stir-fry for 2-3 minutes.
Add the onions, spinach and garlic and cook for a further 1-2 minutes stirring
constantly then stir in the chickpeas, tomatoes, yogurt, most of the herbs and
Blend the cornflour with a little water then add to the pan. Cook for a further
3-4 minutes until thickened and smooth. Serve immediately garnished with the
remaining chopped herbs.
Serving Suggestions :
Pork/Bacon Recipes | General
Pork Preparation & Cooking Times |
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