Nutrition balance score
Good
Glycemic Index
53
Low
Glycemic Load
30
High
Nutrition per serving
Calories606.8 kcal (30%)
Total Fat28.2 g (40%)
Carbs56.4 g (22%)
Sugars7.9 g (9%)
Protein33 g (66%)
Sodium190.4 mg (10%)
Fiber5.4 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Boil water. Remove kale stems and thinly slice leaves. Mince garlic. Rehydrate currants by covering with 1/4 cup hot water.
Step 2
Cook pasta ~13 min. Reserve 1/2 cup cooking water before draining.
Step 3
Heat 2 tsp olive oil on med high. Add pork, garlic, oregano. Cook 4 min until lightly browned.
Step 4
Add tomato paste, salt, and pepper. Add 3/4 cup water, cook until slightly thickened.
Step 5
Add kale and currants. Season with salt and pepper. Cover pan loosely for 3 min until kale is slightly wilted and pork is cooked.
Step 6
To the ragรบ, add pasta and half the reserved cooking water. Stir two minutes, adding more water if needed to coat. Turn off heat.
Step 7
Add creme fraiche. Garnish with cheese to serve.
