This one comes from Smiley over at our fun little atkins.com forum thread. With a few tweaks I made this is absolutely good for a low carber, or a modern cave hoo like myself!
Pork Casserole with Mushrooms and Kale
1lb. lean boneless pork cut into thin bite size strips
2 cups fresh mushrooms
1/2 cup chopped onion
2 TBSP olive oil
2 T Coconut Flour
1/2 tsp salt
1/2 tsp dried sage, crushed
1/4 tsp black pepper
2 cups full fat organic coconut milk
4 cups chopped, stemmed fresh kale or swiss chard or green of your choice
1 head of cauliflower grated and boiled for five minutes
1 TBSP lemon peel
Preheat oven to 350. Coat an unheated very large skillet with coconut oil. Preheat skillet over med-high heat. Add pork to hot skillet; cook and stir for 2-4 minutes or until no pink remais. remove pork from skillet; set aside.
Add mushrooms, onion and oil to the same skillet. Cook about 5 minutes or until mushrooms are tender, stirring occasionally. Stir in coconut flour, salt, sage and pepper. Add milk all at once; cook and stir until thick and bubbly. If it is too thick because of the coconut flour, add a little water at a time to thin. Stir in pork and kale, cooked cauliflower and lemon peel.
Spoon mixture into a 1 1/2 – 2 Quart rectangular or oval baking dish. Bake, uncovered, for 30-35 minutes or until heated through. Let stand for 10 minutes before serving. Makes 6 servings.