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About the Dish

  • Ground Pork

    Ground Pork

  • PeachDish Salt

    PeachDish Salt

  • Yellow Onion

    Yellow Onion

  • Oyster Mushrooms

    Oyster Mushrooms

  • Oregano

    Oregano

  • Charleston Gold Rice

    Charleston Gold Rice

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Half-and-Half

    Half-and-Half

  • Kale

    Kale

  • Apple Cider Vinegar

    Apple Cider Vinegar

  • Sorghum Syrup

    Sorghum Syrup

METHOD

1
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 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, 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.
5
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.
6
Serve pork and creamed rice with kale salad on the side. Enjoy!