• 2 bunches of kale
• 1/4 cup olive oil
• 2 cloves of garlic, minced
• 4 thick pork chops
• 1 tablespoon fennel seeds
• 1 teaspoon mustard seeds
• 1 cup hot water
• 1 small can tomato paste
• 1 tablespoon brown sugar
• salt and pepper
• red pepper flakes or Texas Pete (optional)

Directions
Soak kale and rinse it thoroughly then simmer for 20 minutes in pot of salted water. While kale is cooking, heat oil in large, deep skillet. Add garlic and cook for 2 minutes over low heat. Add pork chops and saute for 5 minutes on each side, then season with salt, pepper, mustard and fennel seeds. Dissolve tomato paste and brown sugar in hot water and add to pork chops. Cover and cook on low for 30 minutes, adding water if sauce gets too thick. Drain kale and stir into tomato sauce. Add a dash of red pepper flakes or Texas Pete. Cover and cook for another 10 minutes.