6 Serves
79 Mins
Wash and chop the sweet potatoes and greens into uniform pieces using a chef's knife on a cutting board.
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Vitamin K
235 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
3 µg / 400 µgCalcium
69 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
63 mg / 420 mgPhosphorus
238 mg / 1,250 mgPotassium
685 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
6 g / 28 gSugar
0 g / 50 gSaturated Fat
30 g / 20 gCholesterol
111 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
Cut the pork into large chunks and season thoroughly with salt and pepper.
Heat the cooking oil in a large heavy-bottomed pot over medium-high heat.
Sear the seasoned pork in the hot oil until browned on all sides, then remove with tongs.
Layer the sweet potatoes, greens, and browned pork into the pot, adding a splash of hot water to create steam.
Cover the pot tightly and simmer over low heat until the pork is tender and the vegetables are cooked through.
25
g95
g20
g
Yemeni
