Easy Pork Stew with Garlic and Escarole
Ingredients
- 1 1/4 pounds pork tenderloin, trimmed and sliced crosswise 1/2-inch thick
- Salt and freshly ground pepper
- 2 tablespoons olive oil
- 5 garlic cloves, crushed
- 2 medium onions, chopped
- 1/2 teaspoon rosemary, crumbled
- 1/4 cup dry white wine
- 1 1/4 pounds red potatoes, cut into 3/4-inch chunks
- 2 1/2 cups Chicken Stock or canned low-sodium broth
- 1/2 head of escarole, torn into 1-inch pieces (5 cups)
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