Careme

Ingredients

• Kroger® Ground Pork

  1 lb $5.99
• Sweet Potato

  1 lb $2.49
• 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 $0.50
• Garlic

  2 cloves $1.50
• soy sauce

  4 tbsp
• honey

  4 tsp
• rice vinegar or lemon juice

  2 tbsp
• olive oil

  1 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 for 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, whisk together 4 tablespoons soy sauce, 4 teaspoons honey, 2 tablespoons rice vinegar or lemon juice, the grated ginger, and a pinch of red pepper flakes. This is your dressing and glaze.
4. Toss the cucumber, radishes, and half the green onions with 2 tablespoons of the dressing and set aside to lightly pickle while the rest cooks.
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 and cooked through. Add the garlic and cook 30 seconds more.
6. If the pork has rendered a lot of fat, carefully spoon off or drain all but about 1 teaspoon from the skillet. Add 3 tablespoons of the dressing to the pork and cook 1 minute, stirring, until the meat looks glossy and lightly coated. Transfer the pork to a bowl.
7. Add the chopped kale directly to the skillet and sauté in the residual pork fat for 2 to 3 minutes until wilted and tender. Add 1 tablespoon water if needed to help it soften.
8. Build bowls with roasted sweet potatoes, sautéed kale, and the glazed pork. Top with the cucumber-radish mixture and the remaining green onions. Drizzle the remaining dressing over the bowls before serving.