Vietnamese-Style Pickled Spinach with Pork Over Rice
Serves 4
Time 1 hr 20 min
This recipe combines the tangy flavor of quick-pickled spinach with ground pork and is served over rice. Inspired by Whole Planet Foundation® microcredit client recipes.
Special Diets:
Ingredients
- 1/2 cup white vinegar
- 1/2 teaspoon fine sea salt
- 8 cups packed baby spinach leaves
- 2 tablespoons canola oil
- 1/2 yellow onion, thinly sliced (about 1 cup)
- 2 cloves garlic, thinly sliced
- 1 pound lean ground pork
- 1/4 teaspoon crushed red chile flakes
- 2 cups cooked long-grain white rice, for serving
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 chile 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: 340 calories (110 from fat), 12g total fat, 2g saturated fat, 65mg cholesterol, 450mg sodium, 29g carbohydrates (3g dietary fiber, 1g sugar), 27g protein.
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.
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Ingredients
- 1/2 cup white vinegar
- 1/2 teaspoon fine sea salt
- 8 cups packed baby spinach leaves
- 2 tablespoons canola oil
- 1/2 yellow onion, thinly sliced (about 1 cup)
- 2 cloves garlic, thinly sliced
- 1 pound lean ground pork
- 1/4 teaspoon crushed red chile flakes
- 2 cups cooked long-grain white rice, for serving