4ouncescremini mushroomssliced (or use white button mushrooms)
1/2poundartichoke heartstrimmed and sliced
sea salt and freshly ground black pepperto taste
1largelemoncut into wedges
1/2teaspoonfennel seeds
1cuplow sodium chicken brothor use bone broth
1/2cupfull fat coconut milk
1/2cupchopped fresh Italian parsley
6cupschopped kalesteamed
Instructions
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.
Notes
Serving Suggestion: Simple arugula salad--add fresh blueberries, pine nuts or slivered almonds and vinaigrette.