The end result is a delicious stew that can be poured over Swiss chard or any other mixed greens to give it that extra flavor and added nutrients.
- 2 cups reduced-sodium chicken broth
- 6 tablespoons ginger ale
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup minced, peeled fresh ginger
- 1 tablespoon finely grated orange zest
- 1 tablespoon honey
- 2-1/4 pounds boneless pork loin, trimmed and cut into 1-inch cubes
- 2 pounds very small yellow-fleshed potatoes, halved
- 9 medium scallions, cut into 2-inch strips
- 2 serrano chiles, seeded and minced
- 3 garlic cloves, slivered
- 3 star anise pods
- 3 4-inch cinnamon sticks
- 1 tablespoon sesame oil
- 1-1/2 pounds Swiss chard, mustard greens or turnip greens, rinsed (but not dried) and chopped
- 2 tablespoons rice vinegar
- Stir broth, ginger ale, soy sauce, ginger, orange zest and honey together in a large pot until honey is dissolved.
- Add pork loin, potatoes, scallions, chiles, garlic, star anise pods and cinnamon sticks. Stir well and bring to a simmer over medium-high heat.
- Cover, reduce heat to low and simmer slowly until pork is meltingly tender, stirring occasionally, about 2 hours.
- Transfer mixture to a slow cooker, cover and cook on low for 8 to 9 hours.
- Meanwhile, heat sesame oil in a large skillet over medium heat. Add Swiss chard and vinegar.
- Cover, reduce heat and cook, stirring occasionally, until chard is wilted and tender, about 12 to 15 minutes. Cover and keep warm on stove.
- To serve, discard star anise pods and cinnamon sticks. Divide chard among serving bowls, then ladle stew over the top.