Ep 26. Pork and Greens

In season 20 episode 26 of America's Test Kitchen, entitled "Pork and Greens," the cook's focus is on pork and greens. Throughout the episode, the hosts and chefs put together an array of delicious dishes centered around these two ingredients, teaching viewers all the tips and tricks they need to know to cook them to perfection.

The show begins with a discussion of pork ribs, with the hosts explaining the differences between baby back ribs, spare ribs, and St. Louis-style ribs. They then move on to a recipe for dry-rubbed St. Louis-style ribs that turn out beautifully tender and flavorful. The hosts explain how to apply the rub and cook the ribs low and slow on the grill for the best results.

Next, the show moves on to a recipe for pork chops with cherry tomato pan sauce. The hosts show viewers how to properly sear pork chops in a pan and then create a flavorful sauce using cherry tomatoes, garlic, and white wine. The end result is a juicy and succulent pork chop with a tangy and sweet sauce that perfectly complements it.

Moving on to the greens portion of the show, the hosts discuss various types of greens and how to properly cook them. They demonstrate how to make a flavorful and healthy greens sauté, using a mix of kale, collard greens, and mustard greens. The hosts explain how to prep the greens and cook them with garlic and red pepper flakes for the perfect finishing touch.

Continuing with the greens theme, the show then moves on to a recipe for Swiss chard gratin. The hosts demonstrate how to create a creamy and delicious gratin filled with tender Swiss chard, Gruyere cheese, and a crunchy breadcrumb topping. They also offer tips on how to prep the Swiss chard and properly layer the ingredients for the best results.

For a lighter side dish, the show then features a recipe for roasted broccoli and Brussels sprouts. The hosts explain the best way to roast these vegetables to bring out their caramelized flavor, and then show how to create a tangy mustard vinaigrette to drizzle over the top.

Another dish featured in this episode is the kale Caesar salad. The hosts show how to create a healthier version of this classic salad by swapping out traditional ingredients for kale and a homemade dressing made with Greek yogurt. They also offer tips on how to properly massage the kale to ensure it is tender and not tough.

The final dish showcased in "Pork and Greens" is a recipe for polenta with sausage ragu. The hosts teach viewers how to make creamy and smooth polenta and then pair it with a rich and hearty sausage ragu filled with tomatoes and herbs. They also offer tips on how to cook the ragu to the perfect consistency and flavor.

Throughout the episode, viewers will learn countless techniques and tricks for cooking with pork and greens. From properly seasoning and grilling ribs to perfectly sautéing kale, the hosts offer a wide variety of tips and advice to make every dish a success. By the end of the episode, viewers will have a wealth of knowledge on how to create delicious and healthy meals centered around these two savory ingredients.