Greek pork with silverbeet and olives

Ingredients

• 2 tbsp extra-virgin olive oil, plus extra to serve
• 500 gm minced pork
• 1 baby fennel bulb, trimmed, thinly sliced
• 4 garlic cloves, crushed
• 2 tsp fennel seeds
• 2 tsp dried oregano
• 150 ml (1 cup) dry white wine
• 450 gm silverbeet, trimmed, coarsely shredded
• 100 gm green olives, cheeks removed
• Zest and juice of 2 lemons
• 100 gm feta, thinly sliced
• Lemon wedges and fresh oregano leaves, to serve

Instructions

1. 1

   1.: Heat oil in a large saucepan over medium heat. Add minced pork and fennel, stir occasionally until pork is browned (5-7 minutes). Stir in garlic, fennel seeds and dried oregano until fragrant (1 minute).

2. 2

   2.: Add wine to pork mixture, increase heat to high and cook until wine is reduced by half (5 minutes). Cover to keep warm.

3. 3

   3.: Meanwhile, blanch silverbeet until wilted (30 seconds). Refresh then drain.

4. 4

   4.: Add silverbeet to pork with olives, lemon zest and juice, stir to combine and season to taste.

5. 5

   5.: Divide among bowls with feta. Serve scattered with fresh oregano and lemon wedges on the side. Drizzle with oil.