|2 servings||calories per servings 771||protein serving 28 g||carbs per serving 50 g||total fat per serving 52 g|
Our skillet went from full to empty rather quickly when we tested this recipe! We also discovered a new ingredient dream team: chard and ground pork. The chard is sautéed with fresh thyme in the drippings from the pork leaving them tender and flavorful. Simple drop biscuits made with flour, cornmeal, and milk are cooked on top of the pork making for tender, chewy biscuits. Make them yourself and you too can see the magic of the disappearing skillet.
|Nutrition Facts||/ Per Serving|
|Total Fat||52 g|
|Saturated Fat||22 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||5 g|
|Monounsaturated Fat||20 g|
|Total Carbohydrates||50 g|
|Dietary Fiber||5 g|
Prepare your mise en place: Peel and dice onion. Wash chard, separate stems and leaves, and finely chop both. Pick and chop thyme.
In a mixing bowl whisk together flour, cornmeal, baking powder, and 1/4 teaspoon PeachDish salt. Using the tines of a fork, cut in the cold butter by breaking it into small, flour-coated pellets. Pour in the milk, and stir just enough to incorporate well. The dough will be slightly sticky. Cover with a damp paper towel, and set aside.
Season pork with 1/2 teaspoon PeachDish salt. Heat a cast-iron or other oven-safe skillet over medium-high heat. Add cooking oil, then add seasoned pork in an even layer. Cook without stirring 2-3 minutes, to brown. Turn the pork, and break up any larger pieces using a spatula or wooden spoon.
Reduce heat to medium-low, and add onion to the pan. Cook while stirring 3-4 minutes. Add chard stems and thyme, and cook while stirring 3-4 minutes more.
Stir in chopped chard leaves, and cook 2-3 minutes to wilt. Add water, and increase heat to medium-high to bring the water to a simmer.
When the water simmers, spread the pork and chard mixture in an even layer. Drop rounded tablespoonfuls of biscuit batter evenly around the pan. You should have 10-12 biscuits. Transfer the skillet to the oven, and bake 15-17 minutes, or until biscuits are browned. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...