Monday, November 14, 2011

Pork and Apple Hash with Greens

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
1 onion
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.

Lamb and Turnip Pie


Turnips are so beautiful, I can’t resist buying them even though I don’t really know what to do with them. They’re so easy to grow and hardy through the winter and early spring… they are available almost year-round at growers’ markets. I bought this huge one from Vida Verde Farm - it just charmed me! 

The easiest way to learn to like turnips is to cook them slowly with a juicy piece of meat. New Mexico lamb is available almost year-round too, and the inexpensive neck bones make a flavorful stew. If you’re feeling fancy, go all the way and make a savory pie.

2 pounds lamb neck bones
2 T. all-purpose white flour
2 T. oil
2 large onions, peeled and finely chopped
2 large sprigs of rosemary
Salt and freshly ground black pepper
1 quart chicken stock
1 pound turnips, peeled and cut into 1-inch chunks
2 sheets puff pastry

Preheat the oven to 400°F. Season the meat with salt and pepper, and toss to coat with flour. Heat the oil in a heavy-bottomed stockpot and brown the meat. Add the onions, and cook on medium heat until translucent, about 3-4 minutes. Add the rosemary and stock. Bring to a boil and simmer, partially covered, about 2 hours or until the meat is falling off the bone. (You could also do this in a crockpot so that when you come home in the evening all you have to do is bake the pie.) Add the turnips, cover and simmer for about 15 minutes until the turnips are cooked and the gravy is thickened. Remove from the heat and leave to cool.

Roll out the pastry a little larger than the pie dish and lay the bottom crust. Pour in the stew and cover with top crust. Cut a slit in the center to let the steam out, and bake 40-45 minutes until golden. Serves 4.