Beef / Pork

Kale and Pineapple Breakfast skillet is for Dinner.

Kale and Pineapple Breakfast skillet takes several minutes to prepare.

Kale and Pineapple Breakfast skillet takes several minutes to cook.

Kale and Pineapple Breakfast skillet makes 4 servings.

The ingredients for Kale and Pineapple Breakfast skillet are:

1lb ground pork
1 TB ground ginger
6 cups rough chopped kale, stems and ribs removed
1/2 cup chopped green onions
1/4 cup chopped red onion
1 cup pineapple chunks, fresh

Here is how you make Kale and Pineapple Breakfast skillet:

Using hands, work ginger into pork. Heat a skillet over med/high heat, add pork and cook thoroughly. Once cooked through, transfer pork to a clean bowl, reserving fat in skillet. Add kale to skillet, stir. Cook until tender and beginning to wilt. Transfer kale to clean bowl.Using the same skillet, cook green onions one minute, letting them get brown and crispy. Add red onion, cook one minute. Turn heat to med/high and add pineapple. Cook and stir until pineapple begins to brown slightly and juices begin to caramelize.Return pork to skillet. Scrape pan to incorporate caramelized juices ad cook 2 minutes. Remove from heat. Add kale, toss to combine.Serving Size:?4

The nutritional information for Kale and Pineapple Breakfast skillet is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 291.9

• Total Fat: 16.8 g
• Cholesterol: 73.6 mg
• Sodium: 84.6 mg
• Total Carbs: 13.2 g
• Dietary Fiber: 2.5 g
• Protein: 22.8 g

The dietary needs meet for Kale and Pineapple Breakfast skillet is Gluten Free