Issue 02



Recipe by The Communal TablePhotography by Leela Cyd

We developed this recipe with writer Hanna Neuschwander. She likes to use salt pork for this recipe, but we tested it with regular ol’ bacon and it tasted just dandy. If you can find good quality salt pork, take a stab at using it here; you can’t beat the salty punch it gives this dish. Sweet and savory meld together to heighten this diner standard into a revelatory plate of breakfast fare.


Grab a cutting board and dice your humble onion.

Put a cast iron skillet on medium-low heat and add the olive oil and bacon. When the fat starts to render, add the diced onion and cook on medium heat until it starts to take on a sweet smell. It should look a little looser at the edges, as if the stiff cuts of onion have been a little unbuttoned. Add the shredded sweet potato at this point and stir until mixed well. Add a bit of salt (not too much since bacon can be quite salty) and a few turns of pepper. Give it a stir, then let it cook without stirring for about 5 minutes. Give it another good toss, and let it sit on the heat untouched for a few more minutes. Add the kale and thyme, stirring a couple more times until the kale is wilted and everything looks well cooked, but still bright and fresh. Season with a squeeze of lemon (meyer lemon really stands out in this dish), and salt & pepper to taste. Savor with delight and gratitude.


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