Careme

Ingredients

• Kroger® Ground Pork

  1 lb $5.99
• Kroger® Sweet Potato

  1 lb $4.99
• Organic Kale

  1/2 lb $2.99
• English Cucumber

  1/2 cucumber $1.99
• Green Top Red Radishes

  4 radishes $1.99
• Green Onions

  3 $1.50
• Ginger Root

  1-inch piece $4.99
• Garlic

  2 cloves $1.50
• soy sauce

  2 tbsp
• honey

  2 tsp
• rice vinegar or lemon juice

  1 tbsp
• olive oil

  2 tbsp
• neutral oil

  1 tsp
• red pepper flakes

  to taste
• kosher salt

  to taste
• black pepper

  to taste

Instructions

1. Preheat the oven to 425°F. Peel and cube 1 pound sweet potato. Toss with 1 tablespoon olive oil, salt, and black pepper on a sheet pan. Roast 25 to 30 minutes, flipping once, until browned and tender.
2. While the sweet potatoes roast, thinly slice 1/2 cucumber, 4 radishes, and 3 green onions. Strip the leaves from 1/2 pound kale and chop them. Mince 2 garlic cloves and grate the 1-inch piece of ginger.
3. In a small bowl, mix 2 tablespoons soy sauce, 2 teaspoons honey, 1 tablespoon rice vinegar or lemon juice, half the ginger, and a pinch of red pepper flakes.
4. Toss the cucumber, radishes, and half the green onions with 1 teaspoon of the dressing and set aside as a quick fresh topper.
5. Heat 1 teaspoon neutral oil in a skillet over medium-high heat. Add 1 pound ground pork and cook, breaking it up, for 5 to 6 minutes until browned. Add the garlic, remaining ginger, and a few spoonfuls of the dressing. Cook 1 minute more until glossy and fragrant. Transfer to a bowl.
6. Add the remaining 1 tablespoon olive oil to the skillet over medium heat. Add the kale with a pinch of salt and cook 2 to 3 minutes until wilted but still bright.
7. Build bowls with roasted sweet potatoes, sautéed kale, and the savory pork. Top with the cucumber-radish mixture and the remaining green onions. Drizzle any remaining dressing over the bowls before serving.