Some recipes come about by planning and others just happen. This one just happened. I thawed ground pork, 2lbs of it in fact, just to realize that it was over a year old and probably best to toss it. Sad but true. This is why I’ve been going through my freezer and I refuse to buy anymore meat until I go through what I have. Completely. Weird, right? As I’m throwing out this ground pork I realize I need to figure something out because I had just gotten all of these groceries including ingredients for this already happenstance recipe, (yet to be named).
How can you go wrong with pork, wine, kale, mushrooms, rice and more? I don’t think you can, unless you’re vegetarian…or vegan…and maybe keto unless you sub out the rice? LOL.
Fortunately I had about a pound and a half of breakfast sausage that also happened to be pork based. I thought for a second and said out loud, “yep”. I rolled with it and honestly I’m sure if you ask any seasoned cook they would agree that you have to do that in the kitchen, a lot.
This is a relatively simple and healthy recipe. It is in my opinion a comfort food that leaves a satisfying feeling in my stomach and body after eating it. This is easily substitutable too. Don’t have pork? Use beef…or chicken or skip the meat and add more veggies.
This would be best served over rice, noodles or potatoes. Some sort of starch that will absorb the yummy sauce. The leftovers I made utilized potatoes and a couple of other items to create a scrumptious casserole.
Ingredients
1.5 to 2 lb Ground Pork or Sausage
1 ½ Sweet Onion
4 ½ c Kale
4 c Mushrooms
2 c Sauvigon Blanc
3 T Kikkoman Teriyaki Marinade & Sauce
2-3 T Chili Garlic Sauce
1 T Crushed Rosemary
1 T Tarragon
2 T Chicken Bouillon
3-4 c Chicken Broth
3 T Cornstarch and 6 T Water
4 T Heavy Cream
Directions
Step 1:
Start cooking the meat on low, breaking up into chunks as needed until the meat is completely broken down. This can be done over time as the meat cooks and you prep more items.
Step 2:
Prep the onion. Thinly slice and if it is a larger onion, cut into smaller pieces and then ½ inch pieces that are 1/8th or less in thickness. Continue checking on the meat periodically as prep continues.
Start to prep the kale. I recommend folding the large kale leaves in half, cutting off the spine/vein and then making sure the leaves are completely halved. Then using kitchen shears slice the leaves into long strips and then cut into 1 inch pieces.
As you’re prepping the kale the meat will likely be ready to add the onions and a little extra oil if needed for the extra vegetables. Add the onions, stir the meat and increase the temperature to medium. Finish prepping the kale and keep aside for later.
Step 3:
As the onions are cooking down a little bit you can start to prep the mushrooms. After about 5 minutes of cooking the onions you should add the kale and then go back to prepping the mushrooms. The mushrooms should be halved or cut into thirds and then thinly sliced to about 1/16th to 1/8th of an inch.
While finishing the mushrooms stir the meat and kale mixture and add the mushrooms.
Once you’ve added the mushrooms in rapid succession you’ll want to add the wine and deglaze the pan. Turn the heat up to medium-high and allow the wine to come to a boil and simmer. Add the spices and teriyaki sauce. Allow the mixture to simmer until the mushrooms are softened.
Step 4:
Add the broth and stir. Add in the bouillon if this wasn’t added with the spices.
Place the cornstarch in a bowl or cup and add the water to mix. Once smooth add about ¼ to ½ a cup of the broth to temper the cornstarch mix.
Add the cream and the cornstarch mix to the meat dish. Stir and allow to boil and thicken.
Step 5:
Once the mixture is thickened, kill the heat.
Serve this over starch of some kind -rice, potatoes or noodles with a vegetable side such as asparagus or broccoli if desired.