|2 servings||calories per servings 740||protein serving 39 g||carbs per serving 55 g||total fat per serving 42 g|
One of the best kitchen aromas is the sweet smell of onions caramelizing in a pan. It boosts the overall flavor of the meal, which is bright from lemon, mint and sage, and savory from spiced meatballs. Bitter kale and mellow white beans are tied together in a quick vinaigrette to form the bold, filling base for the dish.
|Nutrition Facts||/ Per Serving|
|Total Fat||42 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Total Carbohydrates||55 g|
|Dietary Fiber||12 g|
MISE EN PLACE
• Zest and juice lemon.
• Discard kale stems. Roughly chop leaves.
• Peel, halve and thinly slice red onion.
• Rinse and drain beans.
• Pick and thinly slice sage and mint leaves.
• 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.
• In a bowl, combine pork, spice blend, breadcrumbs, Parmesan and 1/4 teaspoon kosher salt.
• Roll pork mixture into 3/4-inch meatballs.
• Place a skillet over medium heat. Add 1 teaspoon cooking oil. When oil is hot, add meatballs, leaving space between each.
• Cook, turning occasionally, until meatballs are cooked through and browned all over.
• Transfer meatballs to a plate.
• 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 evaporated. Remove pan from heat.
To remaining dressing, add white beans, sage and mint.
• Toss beans with kale.
• Divide salad between 2 bowls.
• Top with meatballs and caramelized onion, and enjoy!
An Atlanta native, Stella’s introduction to Georgia agriculture was through Riverview farms CSA shortly before she started her culinary career at Woodfire Grill in 2007. A year later she moved to England, where she was fascinated by neighborhood butchers who had been buying game from hunters and hanging meat from small local farms for centuries. Her work at Holeman & Finch and Farmburger connected her to Southern farmers, ranchers and cheesemakers, and she worked to incorporate their products into menus. She remains an advocate for local agriculture and is passionate about making their delicious products approachable for home cooks. When she is not in the kitchen she can be found managing Poncey Highland Community Garden, a nascent permaculture garden in Atlanta.Learn More...