Summary

Ingredients

• 500 g kale, fresher
• 2 slices pork belly
• 1 onion (s)
• 1 liter broth
• 4 large potato (s)
• 4 Cabanossi
• 1 teaspoon, leveled caraway powder
• Salt and pepper from the mill
• 1 tablespoon lard

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Instructions

1. Wash the kale and blanch it in portions in boiling salted water for about 5 minutes, then take it out, drain and cut into small pieces (I used a pre-made bag with fresh kale). Peel the potatoes, cut in half and cut into cubes. Peel and dice the onion and dice the pork belly.
2. Melt the lard in a saucepan, add onions and bacon and fry briefly. Top up with broth and add the kale. Simmer over medium heat for 40 minutes, then add the potatoes and the sliced Cabanossi and simmer for another 20 minutes. If necessary, add a little broth, season with caraway seeds, salt and pepper to taste.
3. The stew tasted better warmed up the next day.