About the Dish

  • Lemon

    Lemon

  • Kale

    Kale

  • Red Onion

    Red Onion

  • Pastured Ground Pork

    Pastured Ground Pork

  • Spice Blend

    Spice Blend

  • Bread Crumbs

    Bread Crumbs

  • White Beans

    White Beans

  • Sage

    Sage

  • Mint

    Mint

METHOD

1
MISE EN PLACE • Discard kale stems. Roughly chop leaves. • Peel, halve and thinly slice red onion. • Drain and rinse white beans. • Zest and juice lemon. • Pick and thinly slice sage and mint leaves.
2
• In a bowl, combine lemon juice, lemon zest and 1/4 teaspoon kosher salt. • Whisk in 3 tablespoons olive oil. • Toss half of dressing with kale and 1/4 cup onion.
3
In a bowl, combine pork, spice blend, breadcrumbs, Parmesan and 1/4 teaspoon kosher salt.
4
• Roll pork mixture into 3/4” meatballs. • Place a skillet over medium heat. Add 1 teaspoon cooking oil. When oil is hot, add meatballs, leaving space between each. • Cook, turning meatballs occasionally, until cooked through and browned all over. • Transfer meatballs to a plate.
5
• Add remaining onion to skillet. Cook, stirring, until onion is lightly browned, 8-10 minutes. • Stir in 1/4 cup water. Return meatballs to pan. Cook, stirring, until water is mostly dissolved.
6
To remaining dressing, add white beans, sage and mint.
7
• Toss beans with kale. • Divide salad between bowls. Top with meatballs and onion, and enjoy!

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