This is a surprisingly delicious dish that is quick to make.
Clean the leeks by cutting a cross at the top of each leek and rinsing thoroughly. Cut the leeks in 10 cm pieces and put them in a pot. Add some water to the pot so that it almost covers the leeks. Add the lemon zest to the water. Also add the garlic cloves and a generous amount of salt. Cover with a lid and set the pot aside.
Season the pork chops with salt and pepper. Add a bit of olive oil to a frying pan and turn on the heat to high. When the pan is hot add the pork chops and sear for 1 minute on each side. Now turn down the heat to medium and cook the pork chops for an additional 15 minutes, turning them once or twice during this time.
Now put the pot with the leeks on the stove over medium heat and boil for 10 minutes.
In the meantime you clean the kale, remove the stem and chop it finely. Set it aside.
Make the marinade by chopping the dill and capers and put in a small bowl and pour over half a decilitre of olive oil and the juice from the lemon. Also add salt and pepper to taste.
When the leeks are done you pour the water from the leeks and then add the green kale to the pot with the leeks still in there. The heat from the leeks will cook the kale just a little bit. You should leave the kale in for a minute or two.
Now serve the meal by putting the leeks on the plate and pouring the marinade over. Add green kale and a pork chop. Enjoy!
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