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PORK KNUCKLE ON SPINACH & PINTO BEANS

Cooks in
6 Hours
Ingredients
8
Meal Type
Main Dish
Mmmm.
TASTY

PORK KNUCKLE ON SPINACH & PINTO BEANS

PORK KNUCKLE ON SPINACH & PINTO BEANS

Once in a while I reach out for very non-compliant meal. Non-compliant in WorkWeekFoodie terminology refers to a meal that does not 100% complies with one of the healthy plate attributes: lean protein. This piece of meat is definitely a little fattier than I usually have. But what life would be without a spoil and deviation from the norms now and then. It is all about doing it within reason.

Ingredients

Pork knuckle

  • 1 whole pork knuckle
  • A bunch of fresh thyme
  • Salt and pepper

Pinto beans on spinach

  • Cooked pinto beans (or can version)
  • A bunch of fresh spinach leaves
  • 2 garlic cloves, finely chopped
  • 2 teaspoons of olive oil
  • Pinch of salt

Prep Instructions

Pork Knuckle

  1. Clean the pork knuckle under cold water. Dry it with paper towels and place on a bigger plate.
  2. Sprinkle with salt and pepper and rub it with finely chopped fresh thyme.
  3. Place it in a slow cooker on a slow setting and cook for 6 hours.
  4. Alternatively you could use the oven for 2 hours at 200 degrees C. Or you could also use a pressure cooker on high setting for 1 hour since the moment the pressure builds up.

Pinto beans on sauteed spinach leavesĀ 

  1. Heat a pan, add olive oil and add garlic. Cook for 2-3 minutes.
  2. Add spinach leaves and mix well with the cooked garlic. Give it a stir and you may add a little bit of cold water but not too much so that it creates a bit of steam. Cook all for 5 minutes.
  3. Add pinto beans and again give it a stir. Cook until spinach leaves are tender and mixed well with the beans. Salt to taste.
  4. Place a piece of knuckle on top. If you want to keep it a bit leaner (why would you have this meal you would ask, right?) then disregard the crispy skin and just dig into the leaner parts of the knuckle.

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Tastes Great!
Min. Sugar
Healthy Fats
Nutrient Dense
Complex Protein