Moroccan Breakfast Skillet

October 1, 2010

One of the most basic Autoimmune Protocol meals is simply meat and compliant vegetables cooked together. Throughout the last few years or so years of having this as a foundational eating practice, I’ve come up with dozens, if not hundreds, of combinations. Skillets are a perfect way to create a balanced meal with the right amounts of protein, vegetables, and fat. They are quick, and preparing them in one pan makes cleanup a breeze.

Lately I’ve been batch-cooking this particular variation with pork, chard, and spices like turmeric and cinnamon for breakfast. I make it one morning and then save the rest of the servings to eat later in the week. You can easily substitute other types of ground meat for the pork, other starchy veggies for the sweet potato, and even other greens for the chard. As always, I’d encourage you to experiment to find out what flavor combination you like best!


Serves: 4





Here's What You Need...




  • 1 lb pastured ground pork

  • 2 tablespoons solid cooking fat (coconut oil or lard work well here)

  • 1 medium sweet potato, diced (about 2 cups)

  • 1 small bunch chard, stems removed, separated, and both stems and leaves chopped

  • 3 cloves garlic, minced

  • 1 teaspoon ground turmeric

  • ½ teaspoon sea salt

  • ⅛ teaspoon cinnamon

  • 1 teaspoon apple cider vinegar

  • ½ cup raisins


  1. Place the ground pork in the bottom of a cold heavy-bottomed pan, and break up slightly with a utensil. Turn on medium-high heat, and cook, stirring, until the meat is browned and has absorbed all of the fat (don't drain it off!). Turn off the heat, transfer to a large bowl and set aside.

  2. Place the same pan back on the stove, add the solid cooking fat, and turn the heat to medium-high. When the fat has melted and the pan is hot, add the sweet potatoes and cook, stirring, for five minutes. Add the chard stems and cook for three more minutes.

  3. Add the garlic, turmeric, sea salt, and cinnamon, and stir to combine. Cook for a few more minutes, until the sweet potatoes are just soft.

  4. Add the chard leaves, apple cider vinegar, and raisins to the pan. Continue cooking until chard has wilted, about a minute or two. Turn off the heat, salt to taste, and serve warm!






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