This is my kind of breakfast. Hearty, stick-to-your-ribs food, made from leftovers and served with tasty, nutritious greens.
Locally raised pork is available right now from a few farms – Moore Family Farm is offering half hog shares, and Los Poblanos Organics sells their own pork on their website.
Pork shoulder, also known as butt, is a fatty, full-flavored cut that becomes deliciously tender when slow-cooked. Local greens, onions and potatoes are still available at growers’ markets that stay open through the winter (such as Santa Fe, Corrales, and Los Ranchos).
1 bunch collard greens, dandelion greens, or kale
3 large potatoes
1/2 t. salt
2 tablespoons butter or cooking oil
1/2 to 1 pound leftover roast pork
1 large apple
2 sprigs of fresh thyme, leaves only
Poached or sunny-side-up eggs, for serving
Chop the greens coarsely and steam for a few minutes, just until tender. Chop potatoes into 1/2-inch dice. Heat butter or oil in a wide skillet. Add potatoes, salt and enough water to cover. Put a lid on the skillet and simmer about 10 minutes, until the potatoes are tender and the liquid is mostly evaporated.
Chop the pork, apples and onions into 1/2-inch dice and add to the skillet with a little more water. Cook, uncovered, until the onions are tender and golden around the edges, about 10 minutes. Mix in the thyme leaves and greens, and fry, pressing mixture in the pan until the edges are crisped. Serve with eggs and toast. Serves 4.