Wash the greens well in a colander, then drain, but do not dry. Tear into bite-sized pieces. Coat a flameproof casserole dish or a large saucepan with cooking spray. Add the vegetable oil and heat over a medium–high heat. Sauté the pork for about 5 minutes or until browned. Add the onions and red capsicum and sauté for a further 5 minutes or until the capsicum is tender.
Stir in the greens and the chilli flakes. Sauté until the greens are tender, about 10 minutes (be careful not to overcook them). Pour in the chicken stock and cook for a further 5 minutes or until the liquid evaporates.
Some more ideas…
Serve with marinated tomatoes and a wedge of hot corn bread. * Mix and match greens for the best look and flavour. They all work well together, so you can't go wrong. Wash them well, then trim away any woody, hard parts.
Eat your greens – and get your calcium! Many of the dark leafy greens, such as silverbeet, are a first-class source of calcium, known for building and maintaining strong bones and teeth. Calcium is also instrumental in transmitting nerve impulses and regulating heart rhythm. It plays a part in keeping the blood healthy too, by aiding in clotting the blood and helping the body absorb vitamin B12 (vital in making red blood cells). Greens also contribute an excellent amount of betacarotene, vitamin C and potassium.