Cajun Pork Loin with Collard Greens

Ingredients:

• 2 tbsp. extra virgin olive oil
• 3 tablespoons chili powder
  (spice mix with chili pepper, see recipe)
• 1 tablespoon hot jalapeño sauce
• 900 g of pork loin on the bone (about 6 thin pieces)
• Coarse salt
• 4 chopped celery stalks
• 1 large white onion, finely chopped
• 3 cloves garlic, finely chopped
• 2 cups lightly salted chicken broth
• 400 g canned unsalted tomatoes, diced
• 420 g canned white beans without salt, pre-rinsed
• 140 g chopped kale (about 6 cups)

Preparation:

1. Preheat the grill. In a bowl, combine 1 tablespoon each of olive oil, chili powder, and hot sauce. Season the pork with 1/2 teaspoon of salt.
   
   Pierce the meat all over with a fork and rub both sides with the spice mixture. Place on a rack set over a baking sheet and set aside.
2. Heat the remaining 1 tablespoon olive oil in a Dutch oven or large heavy-bottomed saucepan over medium-high heat.
   
   Add celery, onion, garlic, and the remaining 2 tablespoons chili powder. Cook for 8 minutes, stirring, until the vegetables are translucent.
3. Add chicken broth and tomatoes to the pan. Cook for about 7 minutes, until the mixture has reduced by a third.
   
   Add the beans and cabbage, stirring well. Reduce heat to medium, cover, and simmer for 7 minutes, until the cabbage is tender. (You can add up to 1/2 cup of water if the mixture is very thick.) Season with salt.
4. Meanwhile, roast the pork in the oven for 4-6 minutes until golden brown. Turn over and cook for another 2 minutes or more, until cooked through. Serve the pork loin with cabbage and beans.