Moroccan-Inspired Breakfast Skillet
Skillets are a perfect way to create a balanced meal with the right amounts of protein, vegetables, and fat. They are quick, and preparing them in one pan makes cleanup a breeze.
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Ingredients
1 lb pastured ground pork
2 TBSP solid cooking fat (coconut oil or lard work well here)
1 medium sweet potato, diced (about 2 cups)
1 small bunch chard, stems removed, separated, and both stems and leaves chopped
3 cloves garlic, minced
1 tsp ground turmeric
½ tsp sea salt
⅛ tsp cinnamon
1 tsp apple cider vinegar
½ cup raisins
450 grams pastured ground pork
2 TBSP (30 ml) solid cooking fat (coconut oil or lard work well here)
1 medium sweet potato, diced (about 2 cups [470 ml])
1 small bunch chard, stems removed, separated, and both stems and leaves chopped
3 cloves garlic, minced
1 tsp (5 ml) ground turmeric
½ tsp (2.5 ml) sea salt
⅛ tsp (0.5 ml) cinnamon
1 tsp (5 ml) apple cider vinegar
80 grams raisins
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Instructions
- Place the ground pork in the bottom of a cold heavy-bottomed pan, and break up slightly with a utensil.
- Turn on medium-high heat, and cook, stirring, until the meat is browned and has absorbed all of the fat (don't drain it off!).
- Turn off the heat, transfer to a large bowl, and set aside.
- Place the same pan back on the stove, add the solid cooking fat, and turn the heat to medium-high.
- When the fat has melted and the pan is hot, add the sweet potatoes and cook, stirring, for five minutes.
- Add the chard stems and cook for three more minutes.
- Add the garlic, turmeric, sea salt, and cinnamon, and stir to combine. Cook for a few more minutes, until the sweet potatoes are just soft.
- Add the chard leaves, apple cider vinegar, and raisins to the pan. Continue cooking until chard has wilted, about a minute or two.
- Turn off the heat, salt to taste, and serve warm!
Nutritional Info
Storage
Notes
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