2 pounds ground pork
1 ½ pounds waxy potatoes, like Yukon Gold, you don’t need to peel if organic
1 bunch kale, stem removed and torn into bite sized pieces
1 large onion, peeled and chopped
2 parsnips or turnips, peeled and chopped
1 cup chicken broth (homemade bone broth is the best, but organic store bought is a good substitute).
1 cup white wine…I use a decent chardonnay, if omitting wine just substitute with another cup of bone broth.
1 quart water
6 garlic cloves cut into thin slices
1 TBSP ghee
2 tsp salt
¼ tsp fresh ground pepper
2 TBSP fresh sage, chopped (substitute 1 TBSP if using dried)
1 TBSP fresh thyme, leaves removed from stem and chopped (substitute ½ TBSP if using dried)
1-2 tsp dried red pepper flakes
* Note on cooking with alcohol. Wine and other spirits are not Paleo, so I don’t drink them often, but the lines become blurred once they become an ingredient.
Cooking with alcohol over longer periods of time, in a wide bottomed pan, will remove 75-85 % of the alcohol. Which is good, but not great, 25% will remain…so this becomes a personal choice. I choose to include alcohol as part of my cooking pantry, the reasons being is that 25% alcohol diluted in a big pot of soup or roast just isn’t that much. The other reason is that alcohol, particularly wine, imparts an incredible flavor that can’t be reproduced with any other ingredient.