Kale Christmassy from State Of Brandenburg
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 glasses kale
- 2 onions)
- 400 g smoked pork (comb, rib or pork cheek)
- 1 tablespoon salt, approx.
- 3 tablespoon sugar, approx.
Print Recipe
Pin Recipe Instructions
- Pour off the liquid from one of the two kale glasses. Put both glasses in a saucepan. Roughly chop the onions and add. Sprinkle everything with salt and sugar, place the meat on top and cook for about 1 - 1.5 hours.
- Cut the meat into small pieces and grind it through the meat grinder together with the kale. Put the mixture back into the saucepan and season with salt and sugar. Let everything boil down to the desired consistency.
- I only know this type of kale from my grandma and it was only available for Christmas duck. But it also tastes good with goulash.
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