Pork and Cabbage Raab Stirfry

Ingredients

• Several slices bacon or pork belly


• 4 cloves garlic, chopped


• 2 bunches cabbage raab (or other raab), bottom ends trimmed


• Dash olive oil


• Salt and pepper to taste


• Cayenne to taste (optional)


• Brown rice or cooked whole grains

Directions

1. Cut several slices of bacon or pork belly into small pieces and sauté with garlic in a frying pan until the bacon starts to brown. Remove and set aside.


2. Wash raab and trim off the bottom ends. Cut the rest—stalk, leaves, florets and all—into 1-inch pieces. Add a little olive oil to the pork drippings and sauté the raab until it starts to wilt. Cover and let it cook for a few minutes more until tender.


3. Remove from heat and stir in pork and garlic. Add salt and pepper to taste, and a little cayenne if you like a bit of a kick. This tastes great on a bed of brown rice, or on cooked whole grain, like triticale or rye berries.

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