Why embrace the kale? What is up with this “superfood” and what’s it got that my beloved spinach does not? Well, kale packs 9 -14% of your daily calcium requirement into one cup! There is also lots of vitamin A, C, and K – more than you need in a day and a bunch of minerals! By comparison, spinach has about half of those nutrients. Kind of surprising! When I was a kid, it was spinach (anybody remember Popeye?). So, for those of you who are not huge fans, try mixing your greens! That’s what I did here.
I also added an unexpected accompaniment: slow roasted port shoulder! If you’ve looked at this blog much, you’ve certainly noticed all the vegetarian recipes. While Robin and Sam are vegetarian, I consider myself a mindful carnivore. I try very hard to know where my meat was raised and keep it local. I order from local farms using CT Fresh, who delivers to my door. Yes, it is more expensive. That’s why we eat meat about once a month! But I am really against raising animals in a factory setting. They should have at least lived as pasture animals, with grass and sunshine before feeding us. Just my thing. I hope you’ll read more about it. Barbara Kingsolver’s book “Animal, Vegetable, Miracle” is a good place to start.
Cabbage and Kale
- 1/2 head of green cabbage, shredded
- 4 c. packed, chopped kale with the ribs removed
- 1 tsp. ghee
- 1 tsp. coconut oil
- 1 tsp. yellow mustard seeds
- 1 tsp. cumin seeds
Heat the oils over med high heat and add the seeds. When the seeds start to pop, and the greens. Do not lower the heat! Cover the pan so the greens will wilt quickly. Allow them to brown before stirring and flipping. When greens are softened and browned, you are done! Easy and good for you!
Slow Roasted Pork
- One pork butt or shoulder from your local farmer
- 1 c. water
- Oregano
- Basil
- Salt
- Pepper
Place pork in the water in a covered roasting pan. Generously sprinkle with the spices. Place in oven at 250 degrees for about 8 hours. I put this one in at 8:30 am and we had dinner at 6 pm. You may choose to cook it overnight too! Use left overs for pulled pork sandwiches or anything else. If you are like us and it’s way too much, freeze some for later!
Here’s a beautiful plate!
A Foodie Family 