Pork and Scalloped Potato Stew

foodnetwork.com

Georgia Griffith Fulenwider

subheading: Pork Stew:

700 grams (about 1 ½ pounds) trimmed pork shoulder, cut into 1-inch cubes

Kosher salt

Freshly ground black pepper

2 tablespoons plus 1 teaspoon flour

1 tablespoon olive oil

1 tablespoon unsalted butter

1 red onion, peeled and cut into 8 wedges

1 large carrot, cut diagonally into ¾-inch slices

1 leek, white and light green parts only, washed and cut into 1-inch slices

4 garlic cloves, roughly chopped

1 cup (250 milliliters) dry cider

1 cup (250 milliliters) low-sodium chicken stock

2 sprigs fresh sage, leaves picked and chopped and reserved for the topping

1 bay leaf, optional

1 firm sweet apple, such as Gala

1 tablespoon lemon juice

2 handfuls (about 2 cups) roughly chopped hearty greens, such as green kale, black kale, or collards

subheading: Scalloped Potato Topping:

⅓ cup (85 milliliters) 35% cream

Kosher salt, to taste

Freshly ground black pepper, to taste

Freshly grated nutmeg

1 tablespoon finely chopped sage, plus more for serving

2 medium (about 550 grams/1 ¼ pounds) sweet potatoes, sliced ¼-inch thick

2 medium (about 400 grams/¾ pound) yellow potatoes, sliced ¼-inch thick

1 small red onion, thinly sliced rounds

Sour cream, for serving

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