What to do with leftover meat? In this case the leftover meat in question is several pork ribs. They just refuse to leave my refrigerator. But I had a vision. A vision of colorful, flavorful and delicious joy. So I looked into my crystal ball (aka pantry) to see what I could see. What I saw was a bag of tri-color linguine, so I grabbed it along with soy sauce, sliced sweet onions from the day before, and red bell pepper. We keep garlic in a bowl on the kitchen counter, three cloves will do me right fine. Walked outside to our garden, and yes the kale are still producing and doing very well in the cool weather so I cut off several fronds of the wonderful green stuff. I think I am ready to get down. Here is the recipe for my delicious Pork Ribs and Kale Skillet.
Pork Ribs and Kale Skillet
Ingredients:
- 6 leftover pork ribs
- 1 package tri-color linguine
- 2 cups kale, chopped
- 1/2 cup onion, sliced
- 1/2 sweet red bell pepper
- 3 cloves garlic, minced
- 3 tablespoons reduced sodium soy sauce or Bragg’s liquid aminos
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
Directions:
- Prepare linguine according to the directions on the package. You know the drill. Stock pot filled with lots of water, a little salt. When the water boils toss in the pasta and cook until al dente. Drain and drizzle with olive oil and soy sauce. Toss to ensure pasta is evenly coated. Set aside.
- In a skillet add 1 tbsp of olive oil, when oil is hotter than the sun (not quite) add onion and cook until soft and beautifully brown. There is a word for it. Caramelized. Place in a bowl and set aside.
- Using the same skillet add the kale and saute until bright green, about 3 -5 minutes. Add the diced sweet red bell pepper and saute for 2 more minutes. Turn off heat and add the linguine, onions, toss well.
- Add warmed pork ribs and serve.
Pork Ribs and Kale Skillet
Ingredients
- 6 pork ribs
- 1 package tricolor linguine
- 2 cups kale chopped
- 1/2 cup onion sliced
- 1/2 sweet red bell pepper
- 3 cloves garlic minced
- 3 tablespoons reduced sodium soy sauce or Bragg's liquid aminos
- Kosher salt to taste
- Fresh cracked black pepper to taste
Instructions
- Prepare linguine according to the directions on the package. You know the drill. Stock pot filled with lots of water, a little salt. When the water boils toss in the pasta and cook until al dente. Drain and drizzle with olive oil and soy sauce. Toss to ensure pasta is evenly coated. Set aside.
- In a skillet add 1 tbsp of olive oil, when oil is hotter than the sun (not quite) add onion and cook until soft and beautifully brown. There is a word for it. Caramelized. Place in a bowl and set aside.
- Using the same skillet add the kale and saute until bright green, about 3 -5 minutes. Add the diced sweet red bell pepper and saute for 2 more minutes. Turn off heat and add the linguine, onions, toss well.
- Add warmed pork ribs and serve.
More Skillet Recipes
Sweet Onion and Potato Medley Skillet
Chicken and Red Pepper Pasta Skillet with Spinach
Skillet Peanut Butter Chocolate Chunk Cookie
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Veronica says
Made this for dinner and it was really good! Thanks for sharing the recipe.