PREP TIME: 10 minutes
TOTAL TIME: 25 minutes
Serves: 4
INGREDIENTS
- 1 lb pastured ground pork
- 2 tablespoons 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 teaspoon ground turmeric
- ½ teaspoon sea salt
- ⅛ teaspoon cinnamon
- 1 teaspoon apple cider vinegar
- ½ cup raisins (omit for Quit Reset)
DIRECTIONS
- 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!
RECIPE AND IMAGE CREDIT: AutoImmune Wellness