Pre-cook the kale with sufficient liquid, salt and meat the day before in an appropriately sized frying pan. (The kale tastes best when it is made with sausage or meat broth, if neither is available, I take water and some sausage fat).
When the meat is done, I peel it off the bone and put it back in the kale.
The next day the potatoes are peeled and grated.
During this time, the kale, to which the smoked sausage is now added, can slowly simmer. It has to be pretty thin.
Mix the grated potatoes with salt, onion, egg and breadcrumbs. Fry the mixture on both sides in a round frying pan with heated oil. Spread the finished mixture over the kale until it is completely covered with the potato mixture.
Then push the whole thing into the oven (with lid) at 180 degrees C (without convection) for about 1 1/2 to 2 hours. The potato mixture must be slightly brown in color.
Before eating, carefully remove the potato mixture (lump) and distribute it on the plates.
Then add the kale and meat.
In the past, pears were also added to kale and cooked, but that`s a matter of taste and these pears are no longer available. But everyone can try it out for themselves whether they like it.
If you don`t eat everything on the same day, simply warm it up again in the microwave. Even then it tastes great.
This food is very fat and also high in calories and is mainly only eaten in the winter months.
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