Kale According To Fehntjer Style
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 bag kale, frozen (750 g)
- 2 medium onion (s)
- broth, instant (cube, for 1 l water)
- 200 g ham, diced
- 1 cup oat groats
- Clarified butter
- 4 sausages, (cabbage sausages) or Kassler
Print Recipe
Pin Recipe Instructions
- Roughly dice the onions and sauté in clarified butter in a large saucepan until translucent. Add the diced ham and let it sauté briefly. Then add the frozen kale and a good handful (or a teacup full) of oat groats, pour 1 liter of water and add the stock cubes. Cover it and let it simmer for 30 minutes on a low level, stirring well again and again so that nothing burns on the bottom.
- After the 30 minutes add the sausages or smoked pork and let simmer for another half an hour. Depending on the type of kale, it may take a little longer to simmer, but in most cases that`s enough.
- Potatoes are traditionally eaten with this.
- Tip:
- If you don`t like it too salty, take half the amount of broth in one liter of water. This is particularly advisable if a large amount of meat is cooked as it can otherwise become too salty. After all, you can still add salt.
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