Wednesday, May 1, 2013

Escarole and Pork

Escarole and Pork

I wasn't sure what to call this dish, but the main ingredients are escarole, ground pork, and king trumpet mushrooms.  It's kind of unique in that you can serve it as a side dish or as the main course.  I had this with Stuffed Chicken Breast.  I can also imagine it tasting pretty bomb on top some cast-iron Cauliflower 'rice'.

The recipe:


  • 2 Tbsp Butter
  • 1 Tbsp Olive Oil
  • 6 King Trumpet Mushrooms, coarsely chopped
  • 1lb coarse ground Pork
  • 1 small White Onion, diced
  • 1 handful Walnuts, crushed
  • 3 sprigs fresh Thyme
  • 5-7 fresh Sage leaves, finely minced
  • 2 heads Escarole
  • A splash of White Wine, or water
  • Sea Salt
  • Black Pepper
  • Sea Salt (to taste)

2. Extra fatty pork.

  1. Gather all ingredients.  Coarsely chop the 6 King Trumpet Mushrooms.  Finely chop a small white onion, or about 1/3 a large one.  Mix the fresh thyme and chopped sage.  Crush the walnuts.
  2. Melt the 2 Tbsp Butter and 1 Tbsp Olive Oil in the large pan over high heat.  When the foaming begins to subside and the oil is very hot, add the chopped mushrooms.  Sautee for a few minutes.
  3. Add the 1# of pork.  Cook until there is almost no more pink showing.  Salt and Pepper.
    4. pork and mushrooms.
  4. Add diced white onion.  Cook for a couple minutes.
  5. Add a handful of crushed walnuts.  Cook for a couple minutes.
  6. Add the mixed fresh thyme and sage.  Mix.
    5. + Herbs.
  7. Add the 2 heads of escarole.  Cook covered until the escarole reduces down.  Uncover frequently to mix.  ~5-7 minutes.  Add a splash of white wine or water midway.
    6. even coating.
  8. Salt and pepper to taste.  Serve and enjoy!  

7. Friday night dinner: Stuffed Chicken w/ escarole and pork on the side.

Hope you guys try it out!

Related Recipes: Stuffed Chicken Breast | Sauteed Mushroom