Artichokes with Sausage and Creamy Kale

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings


  • 1 tablespoon ghee or use coconut oil
  • 1 1/2 pounds ground pork
  • 2 medium onions chopped
  • 2 cloves garlic minced
  • 4 ounces cremini mushrooms sliced (or use white button mushrooms)
  • 1/2 pound artichoke hearts trimmed and sliced
  • sea salt and freshly ground black pepper to taste
  • 1 large lemon cut into wedges
  • 1/2 teaspoon fennel seeds
  • 1 cup low sodium chicken broth or use bone broth
  • 1/2 cup full fat coconut milk
  • 1/2 cup chopped fresh Italian parsley
  • 6 cups chopped kale steamed


  • Melt the ghee (or coconut oil) in a large skillet with a tight-fitting lid over medium-high heat. Add the pork and brown until cooked through; transfer to a bowl and set aside. Add onions and garlic to the remaining fat in the skillet; cook until soft.
  • Next, add mushrooms and artichokes; cook until slightly brown then season with salt and pepper. Add lemon wedges and fennel seeds along with browned pork; pour broth and coconut milk on top and sprinkle with parsley; stir to combine. Reduce heat, cover and simmer for 5 to 7 minutes or until all flavors are well blended.
  • Serve over steamed kale.


Serving Suggestion: Simple arugula salad--add fresh blueberries, pine nuts or slivered almonds and vinaigrette.
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