Culinary Guides

A hearty winter braise with a bright finish: pork shoulder and white beans cooked low and slow, then spooned into bowls and topped with a zesty kale chimichurri. The kale stands in for the usual parsley and keeps the whole thing tasting fresh.

Ingredients

For the kale chimichurri

• 3 cloves garlic, peeled
• 1 cup firmly packed kale leaves, tough stems removed and torn
• 1/2 cup plus 2 tablespoons extra virgin olive oil
• 2 1/2 tablespoons red wine vinegar
• 1 teaspoon fine sea salt
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon freshly ground black pepper

For the pork and beans

• 2 teaspoons kosher salt, divided
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon crushed red pepper flakes
• 1 (4 pound) pork shoulder
• 1 pound dry Great Northern or Navy beans, rinsed and picked over (no need to soak)
• 4 cups unsalted chicken or pork stock
• 6 cloves garlic, peeled but left whole
• 2 medium onions, chopped
• 2 teaspoons dried oregano
• 2 bay leaves
• Salt and pepper to taste

Directions

Make the kale chimichurri

1. Blend the garlic, kale, olive oil, red wine vinegar, sea salt, red pepper flakes, and black pepper in a food processor until smooth.
2. Taste and adjust, then set aside. For the best flavor, let it sit at room temperature at least 1 hour before serving.

Season the pork

1. Mix 1 teaspoon of the kosher salt with the black pepper, cumin, coriander, and red pepper flakes and rub it all over the pork shoulder. Browning the pork first is optional but adds depth.

Slow cook

1. Set the pork in the slow cooker and scatter the rinsed beans around it.
2. Pour in the stock and add the whole garlic cloves, onions, oregano, and bay leaves, then sprinkle with the remaining 1 teaspoon salt and a good pinch of pepper.
3. Cover and cook on low until the pork and beans are completely tender, about 7 to 8 hours.

Shred and serve

1. Lift out the pork, shred it with two forks when cool enough to handle, and stir it back into the beans and broth.
2. Ladle into bowls, drizzle generously with the kale chimichurri, and serve with sourdough for dunking.

Leftovers keep in the fridge for up to 3 days and freeze well. No kale? Traditional parsley or cilantro chimichurri works just as well.

Grower's tip: kale is at its sweetest after it has overwintered or caught a few hard frosts, which mellow the leaves. Grow a hardy type like Lacinato or a Siberian kale, and pick from the bottom up so the plant keeps throwing new leaves for months.

The fresh, green half of this dish comes straight from the garden. Grow a row of kale for the chimichurri, an onion bed for the pot, and a little oregano for seasoning.