Kale Thuringian Style
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 glass kale, or frozen or fresh
- acon, greens (cured or smoked)
- 80 g butter
- 1 tablespoon flour
- 1 medium onion (s)
- 1 pinch nutmeg
- salt and pepper
- 1 teaspoon sugar
Print Recipe
Pin Recipe Instructions
- Put the kale or brown cabbage in a saucepan. Add a little water and bring to the boil. Add salt, pepper, nutmeg and sugar. Simmer gently for five minutes. In the meantime, cut the bacon into cubes and sweat in a pan until translucent, add the chopped onion and then pour flour over it. Sweat everything a little brownish to the sweat. Mix the sweat with the kale, add butter and bring to the boil again.
- These vegetables are usually served with Krakow sausages and sweet mustard, with potatoes.
- If the vegetables are too tart for you, you can add cream or milk.
- With fresh vegetables, the kale must first be cooked until soft and then proceed in the same way as with the glass.
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