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About the Dish

  • Ground Pork

    Ground Pork

  • Yellow Onion

    Yellow Onion

  • Garlic

    Garlic

  • Green Lentils

    Green Lentils

  • Joes Seasoning Blend

    Joes Seasoning Blend

  • Tomato Sauce

    Tomato Sauce

  • Kale

    Kale

  • Duke's Mayonnaise

    Duke's Mayonnaise

  • Lemon

    Lemon

  • PeachDish Salt

    PeachDish Salt

  • Buns

    Buns

METHOD

1
Preheat your oven to 275 degrees. Prepare your mise en place: Peel and dice onion. Peel and mince garlic. dice the onion, chop the garlic. Remove the stems from the kale and discard, tear the leaves into 1-2” pieces, then wash and dry thoroughly. Halve the lemon and zest and juice 1 half of the lemon into a small bowl. (You can save the other half for another dish!).
2
Heat a large skillet over medium heat, then add the pork in an even layer. Cook without stirring for 3-4 minutes, or until lightly browned on the first side.
3
Stir in onions and garlic. Continue to cook while stirring for another 4-5 minutes, or until onions become translucent.
4
Stir in lentils, seasoning, tomato sauce, and water. Bring liquid to a boil, then reduce heat to low. Cover and cook for 20-25 minutes.
5
While the pork & lentil mixture is simmering, toss the dry kale pieces with olive oil and PeachDish salt. Spread in an even layer on nonstick baking sheets, or on baking sheets lined with parchment paper. Make sure that the pieces do not touch one another.
6
Place baking sheets in the oven, and bake for ten minutes. Rotate the pans, and bake for ten-fifteen minutes more, or until the kale has wilted, and very lightly browned at the edges. Remove from the oven, and allow to cool on the baking sheets.
7
While the kale is baking, and the pork is simmering, make the parmesan lemon mayo. Take the zested/juiced lemon mixture prepared earlier and add the mayo packets, parmesan, and 1 tablespoon of water. Mix thoroughly, and season to taste with salt and pepper.
8
Taste the pork lentil mixture and adjust seasoning. Scoop onto one half of a buns/rolls and top with the remaining half. Serve the kale chips on the side with parmesan lemon mayo as a dipping sauce. Enjoy!