When I first saw magenta spreen in my Local Box, I was stumped. This green looks more like cuttings from a landscape shrub than a vegetable, but I was determined to try it out. A quick taste test revealed that it is a little milder than spinach, but still meatier than the average lettuce.
I recently bought some pork cutlets from Richardson Farms and had been looking for an interesting way to serve them. Once I realized that magenta spreen can be treated like any other leafy green, I knew that stuffing the pork was in order. I combined them with a few of the peppers that also came in the box last week – you can use any variety of pepper you like, just remember that because the peppers don’t get cooked down much, they retain quite a kick.
Honestly, I was surprised by how fast stuffed cutlets came together. Paired with a green salad, dinner can be on the table in 30 minutes.
Magenta Spreen Stuffed Pork
1 pound pork cutlets
1 cup lightly packed magenta spreen leaves
½ cup chopped assorted peppers
Salt and pepper
Preheat oven to 400 degrees and line a baking sheet with foil.
If cutlets are not already thin, place cutlets between a folded sheet of plastic wrap and, using a meat mallet or rolling pin, pound to ¼ inch thickness.
Wash and chop magenta spreen and mix it together with chopped peppers and a dash of olive oil.
Place a large spoonful on one end of a cutlet and roll up, keeping as much filling in as possible. Place seam-down on baking sheet and repeat until all cutlets are used. Sprinkle cutlets with olive oil, salt, and pepper.
Bake for 15 minutes or until a thermometer inserted in the center registers 150. Serve sliced into rounds alongside a salad or steamed vegetables.