Spicy Pork and Greens Soup
North Iowa has many pork producers, but look for the ones selling locally; you’ll be pleasantly surprised at the improved flavor and quality. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
Equipment
- Large Pot
- Bowl
Ingredients
- ½ lb ground pork*
- 2 cloves garlic* minced
- 2 tsp fresh ginger peeled and finely grated (or ½ tsp ginger powder)
- ¾ tsp red pepper flakes
- ½ tsp cumin seeds chopped
- salt + pepper
- 4 cups chicken* stock
- 1 bunch greens* torn into bite sized pieces (about 4 cups)
- mustard greens*
- kale*
- beet greens*
- collard greens*
- 4 green onions*
- 2 tbsp soy sauce gluten-free
- 1 tsp fish sauce optional
- 8 oz rice noodles
Instructions
- Mix pork, garlic, ginger, red pepper flakes, and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon, until browned and cooked through, 8-10 minutes
- Add broth and bring to a boil; reduce heat and simmer 8-10 minutes. Add greens, scallions, soy sauce, and fish sauce and cook, stirring occasionally, until greens are tender, about 5-8 minutes. Season with salt and pepper
- Cook noodles according to package directions; drain
- Divide noodles among bowls and ladle soup over. Serve
Notes
Adapted from bonappetit.com
Food photography by Sierra Buchholz.
Nutrition
Calories: 461kcalCarbohydrates: 59gProtein: 19gFat: 15gSaturated Fat: 5gCholesterol: 48mgSodium: 1115mgPotassium: 533mgFiber: 1gSugar: 4gVitamin A: 557IUVitamin C: 10mgCalcium: 40mgIron: 2mg
