To view our videos, you need to
enable JavaScript. Learn how.
install Adobe Flash 9 or above. Install now.

Then come back here and refresh the page.

Ingredients:
1 1/2 pounds pork tenderloin
approx. 12-16 slices bacon (regular cut, not thick cut)

6 cups rough chopped kale
1 medium onion, peeled and diced
2-3 cloves garlic, peeled and minced
2 Tbs vegetable oil for sauteing garlic and onions
1 15-ounce can diced tomatoes
1 medium yam, peeled and cut into 1/2-inch cubes
1 1/2 cups chicken stock (or start with 1 cup and add more if you need to)
1 15-ounce can black eyed peas
Tabasco to taste
salt to taste (if it needs it)

Procedure:
Use a large, heavy bottomed pan, with a splash of vegetable oil, to saute 1 medium diced onion and 2-3 minced cloves of garlic to soften.

At that point, add one 15-ounce can diced tomatoes, one medium peeled and 1/2-inch cubed yam and 1 - 1 1/2 cups chicken stock and bring it up to a simmer. Adjust the heat on that and cook it along at a good simmer until the yams are just about half cooked.

Add the chopped kale and one 15-ounce can black-eyed peas, turn the heat down a little bit and put a lid on top to help soften the kale.

At some point you'll need to cook the pork in a large saute pan by crisping it up all around on the bacon side first and then finishing it on the flat sides until it is cooked to your liking.

Once the kale is soft, season it with Tabasco to taste and a little salt if it needs it, and turn the heat off.

Once the pork is cooked to your liking, it is time to eat.

Hints:
Depending on the size of your saute pan, you may need to cook the pork in two pans instead of one.