Braised Kale with Smoked Pork

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 ½ kg kale
  • Water (boiling salt water)
  • 40 g lard
  • 2 onions)
  • 375 ml water
  • salt
  • Pepper, freshly ground
  • 500 g Kasseler
  • 20 g oatmeal
  • 2 sausages (smoking)
Braised Kale with Smoked Pork
Braised Kale with Smoked Pork

Instructions

  1. Clean the kale, remove dead leaves and thick leaf veins, wash thoroughly, put in boiling salted water, bring to a boil, boil for 1-2 minutes, drain, roughly chop. Melt the lard in a saucepan. Peel, dice and add onions. Pour in water, season with salt and pepper, cook for about 30 minutes. Rinse smoked pork chops under cold running water, pat dry, place with the kale and cook for 15 minutes. Stir in the oatmeal. Place the smokers on the kale and cook for another 15 minutes. Remove the meat and sausage, cut into slices, season the kale with salt and pepper. Serve with meat.
  2. APPENDIX: boiled potatoes

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