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
Print Recipe
Pin Recipe 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.
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