Pork with Kale and Apples

INGREDIENTS
2    tablespoons olive oil, divided
1    pound pork cut into 1 inch cubes
2    cups chopped white onion
½   cup low sodium chicken broth
¼   cup rice vinegar
2    teaspoons ground cumin
½   teaspoon ground allspice
4    cloves garlic, minced
5    cups chopped kale
 
1    tablespoon olive oil
2    apples, peeled, cut into ½ inch wedges
2    tablespoons cider vinegar
1    teaspoon brown sugar

METHOD

Heat a deep skillet or Dutch oven over medium-high heat and add 1 tablespoon of oil, swirling to coat. Add the pork cubes and cook for 6 to 7 minutes, browning on all sides. Remove the pork and set aside. Add the remaining tablespoon of oil and the onions to the pan. Cook for 5 to 6 minutes until they begin to brown.

Add the broth, vinegar, cumin, allspice and garlic. Bring to a boil and scrape up any brown bits from the bottom of the pan. Add the pork back to the pan, lower the heat to a simmer, cover and cook for 12 minutes, stirring twice. Add the kale to the pan, stirring to combine, re-cover and cook for 6 to 8 minutes until the kale is soft and the pork thoroughly cooked.

Meanwhile, in a medium skillet over medium-high heat, add the tablespoon of olive oil, swirling to coat. When warmed, add the apples and cook, stirring, for about 3 minutes until the apples are almost soft. Add the vinegar and sugar and cook, stirring,  for 1 to 2 minutes until the sugar dissolves and the liquid almost evaporates completely. Serve the apples with the pork and kale when it is done.

Adapted from a recipe in Cooking Light magazine.