Ham and Greens with Mashed Potatoes

Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings 4 servings


  • 1 tablespoon coconut oil
  • 2 cups cubed ham steak
  • 1 large shallot diced
  • 2 cups sliced mushrooms
  • 4 cups chopped kale
  • sea salt and freshly ground black pepper to taste
  • 1 tablespoon lemon zest
  • 4 medium sweet potatoes peeled, cubed and steamed
  • 2 tablespoons full fat coconut milk
  • 1/2 teaspoon garlic powder


  • DO-AHEAD TIP: Prepare sweet potatoes (see recipe). Melt the coconut oil in a large skillet over medium heat. Add ham cubes and shallot; cook for 5 minutes or until ham has browned.
  • Add next 4 ingredients (mushrooms through lemon zest); cook and stir for 10 minutes or until ham is cooked through and vegetables are tender.
  • Place remaining ingredients (sweet potatoes through garlic powder) in a mixer.
  • Blend until smooth then salt and pepper to taste. Serve with ham mixture.


SERVING SUGGESTION: Sugar Snap Peas with Oregano – Remove strings from sugar snap peas then place them in a skillet; cover with water and boil until water has evaporated (3 to 4 minutes). Add melted ghee to the skillet; cook and stir until snap peas are tender-crisp about 2 minutes. Remove from heat and toss with a little dried oregano.
NUTRITION: 370 Calories; 11g Fat (25.9% calories from fat); 28g Protein; 41g Carbohydrate; 6g Dietary Fiber; 53mg Cholesterol; 1550mg Sodium.
Exchanges: 2 Grain (Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat.
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