Fried Plantain Hash With Swiss Chard and Pork Sausage
(Contributed by Lea Goode-Harris)
Fried Plantain Hash with Swiss Chard and Pork Sausage
1 tbsp of lard (butter, ghee, or coconut oil)
- 1 green plantain
- 2 cups of fresh Swiss chard, shredded
- 4 oz of pasture-raised ground pork
- 1/2 tsp of ground fennel seeds
1 tsp of Dr. Cowan’s Garden Threefold Blend Powder (Savory) (or any other favorite DCG powders that you have on hand and wish to use)
1/8 tsp of Dr. Cowan’s Garden Leek Powder (and a bit more to sprinkle on plantains and Swiss Chard when ready to serve)
1/8 tsp salt
- 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.
Hello Katie, Thank you for your comment. Le Creuset pans are just fine, as they are enameled. That being said, Dr. Cowan cooks almost exclusively with donabe earth ware. Feel free to view it at Jinenstore.com.
This looks amazing! Question- it was my understanding that cast iron isn’t the safest choice for those concerned about iron toxicity. Would an enameled iron pan (like a Le Creuset frying pan) be a better choice in that case, and would it fry foods up as well? As a longtime cast iron pan user I’m looking at safer alternatives and just bought a Le Creuset frying pan. Thank you!
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