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Pork Mozzarella Kale Tart for a quick 30-Minute meal that will feed your family for dinner.
Disclosure: This is a sponsored post on behalf of Smithfield Marinated Fresh Pork. 

Pork Mozzarella Kale Tart

It’s time to dust off the grill and load it up with some of your favorite meats. This past weekend I allowed my husband, aka sous chef, to fill our grill with Smithfield’s Memphis Style BBQ Dry Seasoned Ribs. There is nothing better than sitting outside in the best spring weather we have had this year with the smell of BBQ being cooked with possibly a cold one in hand. No.. there was a cold one in my hand at all times.

Pork Mozzarella Kale Tart

We had a few ribs left over from the grilling session and that’s where I came up with this idea to put it towards this Pork Mozzarella Kale Tart recipe. It would be something that was quick to prepare since we had already invested a lot of time smoking the ribs for half the day. It also needed to be a meal that the whole family would eat and this tart just happened to resemble a pizza. Or that is what the kids kept calling it and I let them go with it. This tart starts off with a base which is a refrigerated pie crust that I unrolled just minutes before filling it with leftover pork rib meat, butternut squash, mozzarella cheese and kale.

Pork Mozzarella Kale Tart

This was the perfect meal to share with my partnership with Smithfield’s Marinated Fresh Pork and their 30-minute meal campaign. If you look below you can get details on a contest that they are running at the moment.

Smithfield Marinated Fresh Pork products are available at your local United Supermarkets, as well as select grocery stores nationwide.

ENJOY – Meagan

Pork Mozzarella Kale Tart


  • 1 refrigerated pie crust
  • 1 1/2 cups pre-cooked Smithfield’s Marinated Fresh Pork Ribs
  • 1 cup pre-cooked butternut squash
  • 1 1/2 cups kale
  • 1/2 cup mozzarella pearl balls
  • salt to season


Preheat oven to 350 degrees F.

Unroll pie crust onto a greased pizza sheet.

In a separate bowl combine rib meat, squash, kale and mozzarella. Place in the center of the pie crust leaving a 1-inch border around the edges. Season with salt and then place in the oven for 20 minutes. Remove from oven and cover the center of the tart with foil leaving the edges of the dough exposed. Turn the oven up to 400 degrees F. and place the tart back in for 4-5 minutes to get the crust brown.

Remove and allow to cool. Top with additional kale for pretty green color.

All images and text ©.

Pork Mozzarella Kale Tart

What can you do with 30? CONTEST

  • Submit your tip on how you get dinner ready in 30 minutes or less using Smithfield Marinated Fresh Pork, for a chance to win a grand prize trip to wine country or hundreds of other great prizes!
  • Plus, you can vote on your favorite tips and tricks to achieve real flavor, real fast, and you will be entered to win a $25 gift card.
  • For more 30 minute or less recipe inspiration, and to view full contest details, visit

Disclosure: This is a sponsored post written by me on behalf of Smithfield Marinated Fresh Pork. All opinions are 100% my own and I appreciate your support on the brands that I love.

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2 comments on “Pork Mozzarella Kale Tart”

  1. This is a brilliant idea for leftover ribs. In fact, I’d grill a batch of ribs just to have this tart 🙂

  2. This is a great way to use kale. I buy kale but I am at a loss on what to cook with it. At first I thought that was sweet potato but it’s butternut squash – great recipe idea!

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