Autumn Pork Breakfast Skillet
This is the recipe that I shared in the raising pigs section of the second edition of my fourth book, Homegrown and Handmade. Although it calls for ground pork, you can use any kind of ground meat. In the video I use ground dark turkey meat. You can also use whatever vegetables you have on hand. The photos here have butternut squash, whereas the recipe in the book suggests kale and apples, and in the video, I use spinach. You could fix this every day for weeks, but it could be different because you can use different meat, vegetables, and even fruit. Prep time will depend on whether you are using frozen vegetables or fresh, which need to be cleaned and chopped.
Servings
4people
Cook Time
15-20minutes
Servings
4people
Cook Time
15-20minutes
Ingredients
Instructions
  1. Melt the lard and crumble the pork in a large cast-iron skillet over medium heat.
  2. Sprinkle spices over pork.
  3. Stir as the meat browns.
  4. When it is completely cooked, add the chopped apples and kale.
  5. Continue to cook until the meat is done, apples are browned, and kale is wilted.
Recipe Notes

Winter variation:

We use apples from our own trees for this recipe until we have used them all up, which is usually around January (Granny Smith is a great storage apple) unless I also have some chopped apples in the freezer. Once the apples are gone, I switch to using chopped butternut squash in this recipe. I use up all of the fresh apples first because fresh winter squash last longer in storage. If you have kale and butternut squash in the freezer, this makes for an easy and quick breakfast.

Summer variation:

Use whatever vegetables are coming out of the garden.