3/4 lb pork tenderloin, trimmed, cut into 1-inch pieces
salt and pepper to taste
1/2 medium onion, sliced thin
2 celery stalks, chopped fine
5 cloves garlic, minced
1 1/2 tsp smoked paprika (regular paprika may be substituted)
1/4 tsp red pepper flakes, or to taste
1 (15-oz.) can no-salt added diced tomatoes
3 cups reduced-sodium chicken broth
4 cups kale, ribs removed, chopped, lightly packed (collard greens may be substituted)
1 (15-oz.) can white beans, drained and rinsed
Heat oil in large pot over medium-high heat. Add pork, season with salt and pepper, and sauté until browned, about 3 minutes. Transfer to plate and set aside.
Add onion, celery and carrots and sauté until soft and beginning to brown, about 3 minutes. Add garlic, paprika and red pepper, and sauté about 1 minute. Stir in tomatoes. Add broth and bring to boil.
Add kale and gently stir until it wilts. Reduce heat. Stir occasionally until kale is tender, about 4 minutes. Stir in beans and pork and simmer about 3 minutes. If too thick, add a small amount of water.
Per 1½ cup serving: 207 calories, 4 g total fat (1 g saturated fat), 23 g carbohydrate, 21 g protein, 5 g dietary fiber, 115 mg sodium.