Directions:
- Heat a heavy skillet over med-high heat.
- Saute pork until no pink is left.
- About 4- 5 minutes.
- Remove to a bowl.
- Add onions and garlic.
- Saute until transparent.
- Add chicken stock and oregano to pan.
- Transfer pork back into pan.
- Reduce until there is no liquid left.
- About 10 minutes.
- Add spinach.
- Cover pan and cook until spinach is wilted.
- Add balsamic vinegar and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 275.42 Kcal (1153 kJ) | ||
| Calories from fat | 117.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.05g | 20% | |
|---|---|---|---|
| Cholesterol | 61.44mg | 20% | |
| Sodium | 1605.31mg | 67% | |
| Potassium | 1073.41mg | 23% | |
| Total Carbs | 12.67g | 4% | |
| Sugars | 2.63g | 11% | |
| Dietary Fiber | 2.97g | 12% | |
| Protein | 25.59g | 51% | |
| Vitamin C | 34.4mg | 57% | |
| Iron | 4.7mg | 26% | |
| Calcium | 137mg | 14% | |
| Amount Per 100 g | |||
| Calories | 89.06 Kcal (373 kJ) | ||
| Calories from fat | 37.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.22g | 20% | |
|---|---|---|---|
| Cholesterol | 19.87mg | 20% | |
| Sodium | 519.1mg | 67% | |
| Potassium | 347.1mg | 23% | |
| Total Carbs | 4.1g | 4% | |
| Sugars | 0.85g | 11% | |
| Dietary Fiber | 0.96g | 12% | |
| Protein | 8.28g | 51% | |
| Vitamin C | 11.1mg | 57% | |
| Iron | 1.5mg | 26% | |
| Calcium | 44.3mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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