GET READY: ingredients out • 2x large skillet •

GET SET: pre-heat oven to very low 120 °F (50 °C) • skim read instructions before you begin •

GO! :: Instructions

1. For The Greens: in a large skillet, melt the butter and olive oil over a medium heat. Shred the cabbage and  sauté for a couple of minutes. Add the bone broth, allow the cabbage to cook for 10 minutes to soften.
2. For The Pork: meanwhile, in the other large skillet add the lard to melt and then rub the pork in the cumin, paprika, salt, lots of pepper, and add to the skillet. Fry for 3 minutes on each side then remove from the skillet to an ovenproof dish. Drizzle over a tablespoon of olive oil, half the lemon juice and place in the oven to rest and keep warm, with the door ajar. 
3. For The Sauce: slice the red onion, pick the sage leaves and add them to the same skillet the pork was just removed from, sauté until the onions soften.
4. Greens Cont: roughly chop the swiss chard and add to the cabbage pan with the porcini mushrooms, thyme, the rest of the lemon juice and salt & pepper.
5. Sauce Cont: add the Marsala wine to the onions, allow to warm up, add heavy cream and mix well to combine. Season with salt and lots of pepper. Allow the sauce to boil and thicken slightly, keep stirring.
6. To Serve: divide the greens among 4 dishes, top with pork steak and spoon over the Marsala Cream. Enjoy!