Ceciata di Suino
1 pound pork loin, cut into 1/3-inch cubes
2 cups cooked Ceci di Controne
Maldon Sea Salt
In a large bowl, season pork with salt. Set aside.
In a large high-rimmed skillet, heat olive oil over medium heat. Add garlic and chili flakes and sauté for 30 seconds, until fragrant. Add the pork tossing it with the oil. Once the pork starts to lose its pink color, add the cooked chickpeas and leafy greens. Toss to combine and cook about 7-10 minutes more until the pork is cooked through and the greens have wilted.
Divide among four shallow bowls and finish with a liberal drizzle of peppery olive oil and a sprinkling of Maldon salt.