Ingredients

• 1/4 cup extra-virgin olive oil
• 1 pound red-skinned new potatoes (about 4), cut into 1/2-inch chunks
• 1 small onion, chopped
• 1 small red bell pepper, chopped
• 1 medium zucchini, chopped
• 3 boneless smoked pork chops (about 1/2 inch thick, 8 ounces each) or 1 1/2 pounds smoked ham steak, cut into 1/2-inch chunks
• 2 teaspoons chili powder
• 6 cups baby kale (about 4 ounces)
• 2 pickled hot cherry peppers, stemmed, seeded and chopped, plus 1 tablespoon brine from the jar
• 1/4 cup chopped fresh basil
• Kosher salt
• 1 cup chopped cheddar cheese curds or fresh mozzarella (about 6 ounces)

Instructions

1. Heat 2 tablespoons olive oil in a large heavy-bottomed skillet (preferably cast iron) over medium-high heat. Add the potatoes and cook, stirring often, until lightly browned, 7 to 8 minutes. Add the onion and cook, stirring, until softened, 2 to 3 minutes. Reduce the heat to medium. Add the remaining 2 tablespoons olive oil, the bell pepper and zucchini; cook, stirring, until just tender, 7 to 8 minutes.
2. Add the pork to the skillet and sprinkle with the chili powder. Cook, stirring occasionally, until the pork is heated through, about 2 minutes. Increase the heat to medium high and cook until the pork and vegetables are golden brown, 2 to 3 more minutes. Add the kale, cherry peppers and brine; toss until the kale is wilted, about 1 minute. Stir in the basil and season with salt. Remove from the heat and stir in the cheese curds.
3. Photograph by Justin Walker