Spalla Di Maiale (Pork Chops With Tuscan Kale)

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Los Angeles Times

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Ingredients

45 minutes, plus marinating time for the meat

Salt

3 tablespoons fennel seed

1 (1- to 1 1/4 -pound) pork blade roast or pork butt (the leaner part of the cut)

1 pound cavalo nero, Tuscan kale, dinosaur kale or other kale or mustard green

1/4 cup olive oil

3 whole cloves garlic, peeled

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