Full steam ahead: The 'dog days' of summer are a perfect time to start thinking about fall fare
2 pounds (1 kg) organic kale or mustard greens, washed, trimmed, stems removed, leaves cut into 3-inch (7.5-cm) squares
1 1/2 cups (375 mL) organic low-sodium chicken broth or stock
First, make the pomegranate marinade: In a saute pan, heat the peanut oil over medium heat. Add the chiles and cook until fragrant, about 15 seconds. Transfer to a deep casserole dish and add the pomegranate juice, vinegar and soy sauce. Stir in the tamarind and brown sugar until dissolved; then, stir in the remaining marinade ingredients.
Place the pork rack in the marinade. Cover and refrigerate for 3 hours. Remove the pork from the marinade, pat dry with paper towels, and season all over with salt and pepper. Divide the marinade into 2 portions and reserve.
Preheat the oven to 350 F (175 C).
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In a large saute pan, heat 1/4 cup (60 mL) olive oil and 2 tablespoons of the butter over high heat. Sear the pork until golden on all sides. Carefully transfer the rack to a roasting pan and roast in the preheated oven, basting every 5 minutes with half of the reserved marinade, until an instant-read thermometer inserted into the meat not touching bone registers 150 F to 160 F (65 C to 70 C). Remove from the oven, cover loosely with foil, and leave to rest for 10 minutes.
Meanwhile, in a saucepan, bring the remaining half of the marinade to a boil and reduce until thickened to coating consistency; then pour through a wire strainer into a clean pan. A few pieces at a time, whisk in 4 ounces (125 g) of the butter. Season to taste with salt and pepper. Reserve.
At the same time, prepare the greens: In a saute pan, heat the remaining olive oil. Saute the smoked bacon and garlic until golden. Add 4 ounces (125 g) butter and, when melted, add the kale or mustard greens and season with salt and pepper. Deglaze with 3/4 cup (185 mL) chicken stock, stirring and scraping to dissolve the pan deposits. Cover and cook for 20 minutes, stirring occasionally. Keep warm.
To serve, mound the greens in the centers of 4 serving plates. Cut the rack of pork between the bones into individual chops and rest them against the greens. Ladle the reserved pomegranate sauce over and around the chops and serve immediately.(c) 2017 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.