I love any excuse to break out the cast iron skillet. Especially when it is a dish that is packed full of kale. My beloved Le Creuset cast iron skillet was a fantastic purchase, found at the outlet because it was a discontinued color. Really? Who cares that it is Kiwi. It’s a fantastic cast iron skillet. And I have gotten a lot of use out of this beauty.
My most recent creation was Pork and Kale Skillet Pie. Think an adaptation of Shepard’s pie. Inspired by Everyday Food with the nutritional powerhouse of kale added in. While it might not be Scott’s favorite vegetable ever he did love this dish!
The kale on the top gets crispy and the cornmeal is a great topping. This made lots of leftovers and was even better the second day. Very much a comfort food kind of dish.
Pork and Kale Skillet Pie
Prep Time: 15 Minutes
Cook Time: 35 Minutes
Keywords: entree pork
6038435Ingredients (Serves 4)
- 1 pound ground pork
- 1 large onion, finely diced
- 1 bunch kale, leaves removed and chopped, stems diced into small pieces
- Salt/Pepper
- 3/4 cup plus 2 tablespoons fine cornmeal, divided
- 3/4 cup grated Parmesan
Instructions
Preheat oven to 375 degrees.
In a cast-iron skillet, cook pork over medium high heat until browned. About 6-7 minutes.
Add onion and kale stems, cook 5-6 minutes.
Stir in kale leaves, 2 tbsp cornmeal, 1/4 cup Parmesan and 2 cups water. Cook an additional 5-6 minutes.
In a small saucepan, bring 2 cups water to a boil. Whisk in remaining 3/4 cup cornmeal and cook, whisking constantly, until mixture thickens, about 1 minutes. Stir in 1/4 cup Parmesan, season with salt and pepper, and spoon over pork and greens.
Sprinkle with remaining 1/4 cup Parmesan, transfer to oven, and bake 20 minutes.
Heat broiler and broil until top is golden brown and mixture is bubbling at edge, 1-2 minutes.
Powered by Recipage
