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Great news! I’m now one of the Greenling Local bloggers. Twice a week I’ll be posting recipes created using ingredients found in the Greenling Local Box. The Local Box is similar to a CSA box, but is sourced from multiple farms to ensure wide variety and high quality. My own recipes will be cross-posted here, but be sure to check out the Greenling Local blog for recipes from my friend Kathryn and others. Enjoy!
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 can 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.
Love this recipe? Please leave a 5-star review below! It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.
- 1 pound pork cutlets
- 1 cup lightly packed magenta spreen leaves
- ½ cup chopped assorted peppers
- Olive oil
- Salt and pepper
- Preheat oven to 400°F 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.
- 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°F. Serve sliced into rounds alongside a salad or steamed vegetables.
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…