Recipe of the Month


Courtesy of TheWhole30 Cookbook

By Melissa Hartwig

1 pound ground pork
2 teaspoons Italian seasoning, crushed
1/2 teaspoon salt, plus more as needed
1/2 teaspoon smoked paprika
1/4 teaspoon fennel seeds
1/4 teaspoon black pepper, plus more as needed
1/8 teaspoon red pepper flakes
1 tablespoon extra-virgin olive oil
1/2 cup chopped onion
3 cloves garlic, minced
4 cups Chicken Bone Broth or Whole30-compliant chicken broth
1 can (14.5 ounces) diced tomatoes, undrained
1 pound red potatoes, cut in 3/4-inch chunks
4 cups chopped fresh kale or Swiss chard leaves
2 teaspoons chopped fresh thyme leaves

IN a large bowl, combine the ground pork, Italian seasoning, salt, paprika, fennel seeds, black pepper, and red pepper flakes; mix well

HEAT the olive oil in a large pot over medium heat. Add the pork mixture, the onion, and the garlic. Cook, stirring frequently, until the meat is browned.

STIR in the broth, tomatoes with their juices, and potatoes. Bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, until the potatoes are just tender, 15 to 20 minutes. Add the kale and thyme and cook, uncovered, until the kale is tender, 5 minutes more. Season with additional salt and black pepper and serve.