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Dinner to lunch
Ready in 25 minutes

Dinner + Lunch Combo: Ground Pork & Kale Sauté

on Pizza with Sweet Pepper + in Creamy Mafalda

Cooking time

25 minutes

Servings

2/4

Calories

990 /serving

One order, two meals—no sweat! With our Dinner + Lunch recipes, you’ve got supper covered plus a whole new dish for your midday meal the next day made from the same set of ingredients. Comforts are close at hand when you cook up ground pork, garlic and fennel-forward spices, adding kale for a touch of green. For supper, this mélange goes atop our famously fantastic pizza dough, with a swipe of tomato sauce, sweet pepper rounds and mozzarella. Rework it for a comfy lunch, as a sauce for mafalda pasta, cushy with cream and Parmesan. ***Lunch cooking time: 5 min. Calories: 840/serving. **Nutritional facts: Total fat: 36 g | Saturated fat: 14 g | Sodium: 590 mg | Total carb: 85 g | Sugars: 7 g | Protein: 46 g | Fibre: 6 g. *See below for dinner nutritional facts.

We will send you:

  • 510g Ground pork
  • 1 Garlic clove
  • 1 Sweet pepper
  • 200g Chopped kale
  • 100ml Tomato sauce
  • 225g Mafalda
  • 45ml Heavy cream
  • 25g Shaved Parmesan (contains rennet)
  • 60g Grated mozzarella
  • 454g Pizza dough
  • 12g Gentle Fennel spices (salt, black pepper, garlic, onion, fennel, herbs, paprika, sunflower oil, parsley)

Contains: Milk, Wheat

You will need:

Medium pot
Large pan
Strainer
1 or 2 Sheet pans
Olive oil
Oil
Salt & pepper (S&P)
Microwave
Total Fat
38 g
Saturated Fat
11 g
Sodium
1740 mg
Total Carb
114 g
Sugars
11 g
Protein
52 g
Fibre
6 g
Preparation
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Cook the pork & kale
Preheat the oven to 450°F. Set the dough aside to come up to room temperature. Mince the garlic. In a large pan, heat a generous drizzle of oil on medium-high. Add the pork* and garlic; season with the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through. Add the kale and sauté, 1 to 2 min., until wilted.
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Mise en place
Meanwhile, bring a medium pot of salted water to a boil. Core the sweet pepper and cut crosswise into ¼ inch rounds; toss with a drizzle of olive oil and S&P.
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Prepare & bake the pizza
On the back of a well-oiled sheet pan, roll or stretch the dough to a ½ inch thickness for a thick crust or ⅛ inch for a thin crust (use 2 sheet pans for 4 dinner portions). Spread with the tomato sauce. Top with ½ the pork-kale mixture, the sweet pepper, mozzarella and a drizzle of olive oil. Bake on the bottom rack, 12 to 14 min., until the dough is golden. Keep warm.
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Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 8 to 10 min., until al dente. Reserving ½ cup cooking water (double for 4 lunch portions), drain and toss with a drizzle of oil to prevent sticking. Return to the pot and add the remaining pork-kale mixture; toss well. Set the pasta and reserved cooking water aside in the fridge.
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Dinner: Plate your dish
Transfer the pizza to a cutting board and cut into wedges. Divide the pizza between your plates. Bon appétit!
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Lunch: Finish & serve
Combine the reserved pasta, cream and ½ the reserved cooking water. Microwave until warm. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency; season with S&P. Divide the pasta between your bowls. Garnish with the Parmesan. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.