4 cups rainbow Swiss chard, chopped, or Earthbound Farm Power Greens
1/4 tsp. salt*
1/8 tsp. black pepper*
12 oz. 1/2" thinly sliced pork loin (about 4 slices)
1/4 cup water
2 tbsp. honey*
2 tsp. jalapeño pepper, finely diced (optional)
1 peach, finely diced (substitute apricot, canned or frozen peaches when fresh peaches are not available)
1 tbsp. white wine vinegar or apple cider vinegar*
*common pantry item
Heat 1 tsp. olive oil in a large sauté pan over medium. Add garlic and cook for for 1 minute.
Add chard or greens; season with a pinch of salt and pepper and cook for 1 1/2 until greens are wilted, stirring occasionally. Remove from pan and keep warm.
Add 1 tsp olive oil to the pan and heat on high heat. Season both sides of pork with salt and black pepper. Add pork to the pan; lower heat to medium high. Cook until browned for 1 1/2 minutes on each side. Add cook time for thicker cuts of meat. Remove pork from pan and set aside.
Add water and remaining ingredients. Cook for about 1 1/2 or until liquid begins to thicken.
Serve pork with greens and topped with peach glaze.