Switch to pork to pack in your protein and support your immunity with the superfood qualities of kale. Simply served with grains, pasta or noodles.


Serves: 4
Preparation time: 20mins plus standing
Cooking time: 5mins



  • 350g Specially Selected Pork fillet, trimmed and sliced into 1cm thick strips
  • 2 tsp smoked paprika
  • 2 garlic cloves, peeled and finely chopped
  • Pinch sea salt and black pepper
  • 2 tbsp Scottish rapeseed oil
  • 250g brown (chestnut) mushrooms, wiped and sliced
  • Bunch spring onions, trimmed and chopped
  • 200g bag shredded kale, trimmed and any thick stalks removed
  • Large fleshy red chilli, deseeded and chopped
  • 2 tbsp sweet chilli sauce



  • Get everything prepared before you are ready to start cooking, and this way you will be able to cook everything quickly and enjoy the flavours and textures of the pork and vegetables at their freshest.
  • Choose a large wok or frying pan to cook with. It is important to have enough space to keep the food moving as it cooked to ensure even and quick cooking.



  • In a large bowl, mix the pork with half the smoked paprika, half the garlic and a little seasoning. Leave to stand for 10 minutes.
  • When ready to cook, heat the oil in a large frying pan or wok until hot and stir fry the pork for 1 minute until browned all over.
  • Add the mushrooms and continue to stir fry for 2 minutes.
  • Add the spring onions, kale, half the chilli and the remaining garlic and stir fry for 2 minutes, or until the kale is just wilting.
  • Turn off the heat, stir in the chilli sauce, cover lightly and stand for 5 minutes.
  • To serve, spoon the pork and kale mix over freshly cooked grains, pasta or noodles, and sprinkle with the remaining chilli.



  • Low in saturated fat – 1.1g per serving
  • High in protein – 23g per serving
  • Low in salt – 0.39g per serving
  • High in thiamine and niacin


For more recipe ideas, go to www.makeitscotch.com