Ground Pork Kale Recipes

Oh my gosh, you guys, I am so sorry it’s taken me so long to post! I never intended to just go MIA for the past two weeks but we’ve been traveling to visit both sets of families and just got home yesterday after being gone for 12 days. It was a wonderful crazy trip and I have a whole post on it coming soon. Forgive me?

No lie, this is absolutely the recipe I have cooked the most over the past year. I usually make it once a month and Adam and I both just gobble it up. The original recipes comes from an older issue of Bon Appetit and it’s truly just the best. The flavor combination is very unique and it only takes twenty minutes to make. Trust me, it really does. I know this because I can usually squeeze twenty minutes out of Grayson in the bouncy chair while I cook before he starts to fuss and wants to be picked up. We are definitely in a season of “fast food” and this soup fits the bill!

Prior to making this soup for the first time I had never bought ground pork before! It’s awesome and very affordable. The half pound needed for this recipe only costs a couple bucks and if you have all the other ingredients on hand, which I normally do, it’s a super cheap and delicious weeknight meal.

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It seriously tastes like a dish I would rave about at an Asian restaurant! I love how it’s loaded down with protein and greens, too, which makes me feel like I’m being exceptionally healthy. 😉

This soup is definitely more of a winter dish (when kale is in season) but I make it all year especially when I’m feeling under the weather. Today we are all feeling a little down with jetlag and exhaustion after our big trip so I knew it would make a great dinner tonight. I hope you enjoy as much as we do and I promise to be back really soon with a lifestyle post all about our trip!

If you have a mortar and pestle use it to smash together the peppercorns and lemon zest. If not, use the back of a knife on a cutting board (carefully). Do the same thing with the cumin seeds. Place the smashed peppercorns, lemon zest, smashed cumin seeds, red pepper flakes, ginger and garlic in a medium size bowl. Mix well then add the ground pork and mix very well to combine the spices with the pork. Set aside.

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In a heavy bottomed pot, add the oil and heat over medium high heat. When hot, add the seasoned ground pork. Sprinkle with salt and break up pork with a spoon. Cook for about 5 minutes, until pork is done.

Add the chicken broth to the pot along with the scallions, fish sauce and soy sauce. Bring to a boil then reduce heat and simmer for about 6 minutes to allow the flavors to combine. Add the kale — don’t worry if it seems like a crazy huge amount, it will cook down! — and stir well. Keep simmering for about 10 minutes while you prepare the noodles.

To serve the soup, place some rice noodles at the bottom of bowls. Ladle soup on top. Serve with sriracha if you desire but keep in mind that this soup already has a big kick!editors select every item that appears on this page, and the company may earn compensation through affiliate links within the story. All prices are accurate upon date of publish. You can learn more about the affiliate process here.

Creamy Pasta With Pork And Broccoli

We’re suckers for a kale salad, but when the leafy greens are served raw, they can be a little…hard to swallow. Enter this warm ginger-scallion pork and kale salad from

“Kale is great, but it definitely needs a little T.L.C. to really shine, ” Preciado writes, “so serving it warm with lots of flavor is a win. Treat your kale like you treat an old friend, with a nice warm hug and a bit of sass.”

Coconut aminos is a popular soy sauce replacement in Paleo cooking, thanks to its salty and slightly sweet flavor profile. If you’re not Paleo, you could also swap regular or low-sodium soy sauce or tamari in the dressing without issue.

Ginger Kale Soup (with Ground Pork) — Petra Mercier

1. Cook the Pork: Place a large skillet over medium heat. Add the oil and heat until shimmering. Add the pork, breaking it up with a wooden spoon or spatula as it cooks. After about 2 minutes of cooking, add the ginger, garlic powder, coconut aminos and salt, and stir to combine. Continue to cook until the meat is fully cooked, about 3 minutes more. Add the scallions and stir to combine, then set the pork aside.

2. Make the Dressing: In a small bowl, whisk together the oil, rice vinegar, coconut aminos, honey and ginger. Place a large skillet over medium heat and add the dressing to the pan.

3. Add the kale to the dressing in the skillet, and toss with tongs to coat. Cover the skillet and cook to wilt the kale slightly, about 2 minutes, stirring occasionally. Add the carrots and toss, then cook for about 30 seconds.

Sichuan Dan Dan Noodles With Ground Pork And Kale

4. To assemble the bowls, divide the dressed kale and carrots among four bowls, top each bowl with some of the pork and garnish with toasted sesame seeds.

Note: To meal prep, you can make the pork and dressing up to five days ahead of time and store them separately in the fridge. Reheat each on the stovetop and continue with the recipe.

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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