Braised winter greens with smoked pork

Recipe: Braised winter greens with smoked pork


  • 1 tbs olive oil
  • 200g kaiserfleisch, cut into 1.5cm pieces (see note)
  • 1 large leek, trimmed, washed, thinly sliced
  • 3 witlof, halved lengthways
  • 2 bunches (about 250g) Tuscan cabbage, washed, dried
  • 1 1/2 tbs red wine vinegar
  • 3 tsp Dijon mustard (see note)


  1. Heat the oil in a large deep frying pan over medium heat. Add the pork and cook, stirring occasionally, for 2 minutes or until golden.
  2. Add the leek and cook, stirring, for 2 minutes. Add the witlof and cook, stirring, for 3-4 minutes. Add the cabbage, vinegar and mustard. Cover and cook, stirring occasionally, for 2-3 minutes or until the cabbage wilts and the witlof is tender. Season with salt and pepper to serve.


  1. Serves 6 as an accompaniment
  2. If kaiserfleisch is unavailable, use bacon.
  3. If you want this to be gluten free, use a gluten-free Dijon mustard.
  4. Shopping tip: Look for kaiserfleisch, a type of smoked pork, near the salamis in the deli section at Woolworths.

Number of servings (yield): 6

Meal type: dinner

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)