Summary

Ingredients

• Kale from the jar, total drained weight approx. 2 kg
• 1 kg potatoes, waxy
• 10 sausages (air-dried or smoked)
• 3 onion (s)
• 3 clove (s) garlic
• 250 g Kat ham, diced
• 150 g smoked pork, diced
• 150 g bacon, diced or veetable fat
• 500 ml broth or water
• basil
• oregano
• marjoram
• rosemary
• 1 teaspoon, heaped pepper, colored, ground
• 0.5 ½ teaspoon, stick nutmeg, or to taste
• possibly mashed potatoes powder

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Instructions

1. Peel the potatoes and cut into cubes, cook in broth or salted water until cooked.
2. Cut the onion into cubes, finely chop the garlic and sauté both with the diced bacon or vegetable fat in a large pan with a lid, gradually adding the ham, smoked pork and the spices. Finally, cut the sausages into approx. 15 mm slices and cook everything covered for approx. 15 - 20 minutes.
3. Now bring the kale to a boil in a large saucepan with 500 ml of stock. Drain the potatoes and mix with the contents of the pan into the kale. Let simmer for about 15 minutes. If it is too watery, thicken it with mashed potato powder.
4. Tip: It is best to let it stand overnight and enjoy it warmed up the next day.