Heat the fat in a cast-iron or stainless steel skillet over medium heat.
Shred the plantain on a cheese grater and add to the heated fat. Allow one side to crisp before turning with a spatula.
While the plantains are cooking, mix the fennel and Threefold Blend (Savory) Powder and Leek Salt into the pork sausage; make two small patties about 1/4-inch thick.
When both sides of the plantains are crispy brown, move them to the side of the pan and add the sausage patties; cook 3 to 5 minutes per side until meat is well done.
At the very end, add in the Swiss chard and stir well into the remaining fat and juices to wilt the chard.
When done, remove all three and put on your plate, sprinkling the chard and plantain hash with Leek Salt.
