Summary

Ingredients

• 1 kg kale, raw, fresh, without stalks
• 250 ml water, or beef broth
• 3 medium onion (s)
• 2 tablespoon goose fat, (preferably) or olive oil
• 11 carnation (s)
• 2 bay leaves
• 10 grains allspice
• 10 grains pepper
• 3 tablespoon oatmeal
• 4 medium potato (s)
• 2 teaspoons mustard
• salt
• Pepper, black, freshly ground
• Smoked salt, hickory

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Instructions

1. Remove the stems from the kale.
2. Bring plenty of salted water to the boil in a large saucepan, blanch the kale in it for about 3 - 5 minutes, drain and collect in a colander. Finely chop the kale when it has cooled a little. Peel the potatoes and put on a saucepan with salted water.
3. Peel the onions and chop two of them into small pieces. Leave out the goose lard and sauté the onions in it.
4. Sprinkle the remaining onion with 6 cloves and 2 bay leaves. Finely crush the allspice and peppercorns in a mortar, finely crumble the remaining 5 clove heads, discard the stalks.
5. Add the finely chopped kale to the onions and stir. Add the spices, including a little salt, and pour on the broth. Put the peppered onion in it, cover with a little kale and simmer covered over low heat for about 20 minutes.
6. Meanwhile, cook the potatoes in the salted water, then drain and mash a little. Fish the spiked onion from the kale, remove the cloves and bay leaves and roughly chop. Then add the mashed potatoes, mustard and oat flakes to the kale, stir and simmer for another 5 - 10 minutes. Season with smoked hickory salt and, if necessary, with pepper and allspice.