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About the Dish

  • Pastured Ground Pork

    Pastured Ground Pork

  • PeachDish Salt

    PeachDish Salt

  • 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. Season with 1/4 teaspoon PeachDish Salt. Cook without stirring until browned on bottom, 3-4 minutes. • Turn pork and finish cooking the other side.
Break up pork. Stir in onion, mushroom and oregano. Cook, stirring, until onion is translucent, 4-5 minutes.
• Stir in rice, bouillon cube, 1 1/4 cups water, half-and-half and 1/4 teaspoon PeachDish Salt. 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 rice cooks: • In a mixing bowl combine kale stems and leaves, 2 tablespoons olive oil, cider vinegar, sorghum syrup and 1/4 teaspoon PeachDish Salt. • Squeeze and press the kale to crush it and combine its juice with the other ingredients. Taste and adjust seasoning as desired.
Serve pork and creamed rice with kale salad on the side, and enjoy!