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About the Dish

8 ounces Ground Pork
3/4 teaspoon PeachDish Salt
1 each Yellow Onion
2 ounces Oyster Mushrooms
2 sprigs Oregano
3/4 cup Charleston Gold Rice
1 each Edward & Sons Low Sodium Veggie Bouillon Cube
1/4 cup Half-and-Half
4 ounces Kale
2 teaspoons Apple Cider Vinegar
1 teaspoon Sorghum Syrup
Per Serving
Calories 670
Total Fat 39 g
Saturated Fat 12 g
Trans Fat 0 g
Cholesterol 85 mg
Sodium 810 mg
Total Carbohydrates 52 g
Dietary Fiber 5 g
Sugar 9 g
Protein 29 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.

METHOD

1
Prepare your 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.
2
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.
3
Break up the pork, and stir in onion, mushroom and oregano. Cook, stirring, until onion is translucent, 4-5 minutes
4
Add rice, bouillon cube, 1 1/4 cups water, cream 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.
5
While pork and rice are cooking, make kale salad: In a mixing bowl combine kale stems and 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.
6
Serve pork and creamed rice with kale salad on the side. Enjoy!