Moroccan-inspired breakfast skillet: ground pork, sweet potato, and chard with turmeric

Turmeric and cinnamon together is a combination that shows up across a lot of Moroccan cooking, and it works just as well at breakfast as it does at dinner. This skillet leans into it: ground pork and sweet potato browned together, chard wilted in at the end, raisins for a note of sweetness against the savory base.

Turmeric carries curcumin, which is one of the more studied anti-inflammatory compounds in a spice rack, and pairing it with a fat, here the cooking fat the pork browns in, is generally considered to help the body use it. Chard adds a real dose of vitamin C and vitamin K to a plate that is otherwise mostly protein and starch.

Ingredients

• 1 pound ground pork
• 2 tablespoons coconut oil or lard
• 1 medium sweet potato, diced (about 2 cups)
• 1 small bunch chard, stems removed and chopped, leaves chopped separately
• 3 garlic cloves, minced
• 1 teaspoon ground turmeric
• 1/2 teaspoon sea salt
• 1/8 teaspoon cinnamon
• 1 teaspoon apple cider vinegar
• 1/2 cup raisins

Method

• Heat the coconut oil or lard in a large skillet over medium heat. Add the ground pork and brown, breaking it apart as it cooks, about 6 to 7 minutes.
• Add the diced sweet potato and chard stems. Cook, stirring occasionally, for 8 to 10 minutes, until the sweet potato is tender.
• Stir in the garlic, turmeric, salt, and cinnamon, and cook 1 minute until fragrant.
• Add the chopped chard leaves and apple cider vinegar. Cook 2 to 3 minutes, until the chard wilts down.
• Stir in the raisins, warm through, and serve.

*Adapted from autoimmunewellness.com*