Warm up a cold winter's night with a steaming bowl of stew and crusty bread from the oven. Bright orange squash and dark green kale add more than just color to this soup—these winter-garden veggies also add plenty of vitamins and fiber.
2 teaspoons olive oil
1 pound boneless pork loin, trimmed and cut into 3/4-inch cubes
1/2 teaspoon salt
3/4 teaspoon freshly ground black pepper, divided
1 1/2 cups chopped onion
1 teaspoon ground coriander
2 garlic cloves, minced
6 cups coarsely chopped fresh kale (about 1 pound)
Heat oil in a large Dutch oven over medium heat. Add pork, salt, and 1/2 teaspoon pepper; cook 9 minutes or until pork is browned, stirring occasionally. Remove pork from pan; set aside.
Add onion to pan; sauté 5 minutes or until tender. Add coriander and garlic; sauté 1 minute. Return pork to pan. Add remaining 1/4 teaspoon pepper, kale, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender.