Pork with bacon-braised escarole and charred grapes
Paleo, Gluten-Free, Dairy-Free, Soy-Free
Something wonderful happens when escarole hits the braising pot. The sturdy leaves turn silken and soft and the bitter taste gets slightly sweeter while still retaining its punch. Here the greens stand up to the smoky flavor of the bacon and keep the sweetness of the grapes from taking over the dish.
In your bag
- Two 6-ounce pork loins
- 1 teaspoon pork seasoning (smoked paprika - garlic powder)
- 1 cup red grapes
- 1½ ounces applewood smoked bacon
- 2 shallots
- 2 garlic cloves
- 10 ounces escarole
- 1 tablespoon sherry vinegar
Calories: 600, Protein: 50 g, Fiber: 6 g, Total Fat: 32 g, Monounsaturated Fat: 0.5 g, Polyunsaturated Fat: 3.5 g, Saturated Fat: 9 g, Cholesterol: 140 mg, Sodium: 980 mg, Carbohydrates: 31 g, Added Sugar: 0 g.