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Braised Pork and White Bean Casserole with Kale, fall casserole recipes comfort
Front Porch Recipe

Braised Pork and White Bean Casserole with Kale

Cubes of pork shoulder braise with white beans, garlic, and kale until tender, then finish under a crisp breadcrumb topping for a rustic one-pan dinner.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs pork shoulder cut into 1 1/2-inch cubes
  • 1 1/2 tsp kosher salt divided, plus more to taste
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 1 large yellow onion diced
  • 3 stalks celery sliced
  • 4 cloves garlic minced
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 cup dry white wine or extra broth
  • 2 cups chicken broth low-sodium
  • 2 cans (15 oz each) cannellini or Great Northern beans drained and rinsed
  • 1 bunch kale stems removed, leaves chopped
  • 1 tbsp Dijon mustard
  • 1 cup panko breadcrumbs
  • 1/3 cup grated Parmesan
  • 2 tbsp olive oil for the topping
  • 2 tbsp fresh parsley chopped, for serving

Equipment

  • Dutch oven or deep oven-safe skillet
  • 9x13-inch baking dish (optional)

Method
 

  1. Heat the oven to 325°F. Pat pork dry and season with 1 teaspoon salt and the pepper.
  2. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Brown pork in batches, 3 to 4 minutes per side. Transfer to a plate.
  3. Lower heat to medium. Add onion and celery; cook 5 minutes. Stir in garlic, tomato paste, thyme, and smoked paprika for 1 minute. Deglaze with wine, scraping the bottom, and simmer 2 minutes.
  4. Return pork and any juices. Add broth and remaining 1/2 teaspoon salt. Bring to a simmer, cover, and transfer to the oven. Braise 1 hour to 1 hour 15 minutes until pork is very tender.
  5. Stir in beans, kale, and Dijon. Return to the oven uncovered for 15 minutes until the kale wilts and the liquid thickens slightly. Taste and adjust salt.
  6. Raise oven to 400°F. Mix panko, Parmesan, and 2 tablespoons olive oil. Sprinkle over the casserole. Bake 10 to 12 minutes until the topping is golden. Rest 10 minutes, finish with parsley, and serve.

Notes

Canned white beans keep the project weeknight-friendly. For dried beans, cook them first until tender. The pork should shred easily with a fork.