Vietnamese Pickled Spinach with Pork Over Rice
3

Serves 4

This recipe combines the tangy flavor of quick-pickled spinach with ground pork and is served over rice. The original version would use water spinach, but we substituted more widely available baby spinach. Inspired by Whole Planet Foundation® microcredit client recipes.

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    Ingredients: 
    • 1/2 cup white vinegar
    • 1/2 teaspoon fine sea salt
    • 8 cups packed baby spinach leaves
    • 2 tablespoons expeller-pressed canola oil
    • 1/2 yellow onion, thinly sliced
    • 2 cloves garlic, thinly sliced
    • 1 pound lean ground pork
    • 1/4 teaspoon crushed red pepper flakes
    • 2 cups cooked long-grain white rice, for serving
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    Method: 

    Place vinegar, salt and spinach in a large bowl and let sit 1 hour, tossing frequently, until spinach wilts.

    In a large skillet, heat oil over medium heat. Add onion and garlic; cook 6 minutes or until tender and golden, stirring occasionally. Add pork and red pepper flakes; cook 2 minutes, stirring constantly. Stir in spinach and vinegar mixture; continue cooking 5 to 7 minutes longer or until pork is cooked through, stirring to release browned bits from the pan. Serve over rice.

    Nutritional Info: 
    Per Serving:500 calories (280 from fat), 31g total fat, 10g saturated fat, 80mg cholesterol, 440mg sodium, 29g carbohydrate (3g dietary fiber, 1g sugar), 23g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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