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About the Dish

  • Ground Pork

    Ground Pork

  • PeachDish Salt

    PeachDish Salt

  • Yellow Onion

    Yellow Onion

  • Oyster Mushrooms

    Oyster Mushrooms

  • Oregano


  • Charleston Gold Rice

    Charleston Gold Rice

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Half-and-Half


  • Kale


  • Apple Cider Vinegar

    Apple Cider Vinegar

  • Sorghum Syrup

    Sorghum Syrup


MISE EN PLACE Peel and dice onion. Thinly slice mushrooms. Pick and chop oregano leaves. Remove kale stems and finely chop; cut or tear leaves into bite-size pieces.
Heat a saucepot (with a lid) over medium heat. Add 1 teaspoon cooking oil. Add ground pork in 1/2-inch pieces in a single layer. Season with 1/4 teaspoon PeachDish Salt, and cook without stirring until browned on bottom, 3-4 minutes. Turn and finish cooking the other side.
Break up pork, and stir in onion, mushroom and oregano. Cook, stirring, until onion is translucent, 4-5 minutes.
Add rice, bouillon cube, 1 1/4 cups water, half-and-half and 1/4 teaspoon PeachDish Salt; stir well. Bring to a simmer, reduce heat to low, cover and cook until rice is tender and liquid has been absorbed, 30-35 minutes. Taste and adjust seasoning as desired.
While pork and rice are cooking, make kale salad: In a mixing bowl combine kale stems, kale leaves, 2 tablespoons olive oil, cider vinegar, sorghum syrup and 1/4 teaspoon PeachDish Salt. Squeeze, squish and press the kale while mixing to combine; your goal is to crush the kale and mix the resulting liquid with the dressing ingredients. Taste and adjust seasoning as desired.
Serve pork and creamed rice with kale salad on the side. Enjoy!