Mike`s Kale

by Editorial Staff

Summary

Prep Time	35 mins
Total Time	35 mins
Course	Main Course
Cuisine	European
Servings (Default: 6)

Ingredients

1 kg kale, fresh, plucked
250 g onion (s), diced or cut into strips
250 g bacon (pork belly), smoked, diced
1 liter meat stock, strong (alternatively water and stock cubes)
100 g oat flakes (no whole rain)
100 g lard without reaves

Instructions

Wash the plucked kale thoroughly. Then finely chop and blanch. Pour away the cooking water through a sieve and squeeze out the kale well through the sieve.
Melt the lard in a saucepan and add the pork belly. Cut the onions into strips or cubes and - when the bacon is translucent - add them. When the onions are translucent, fill up with the strong meat stock and add the kale. Bring to the boil and then cover and simmer over a low heat for approx. 1 - 1 1/2 hours. Bind the excess liquid with oat flakes approx. 20 to 30 minutes before serving.
You can also serve Kasseler meat, corrugated meat (scalded pork cheek or scalded pork belly), Bregenwurst, Pinkel or Mettenden, as you like.
Boiled potatoes are served as a side dish.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.