Summary

Ingredients

• 1 kg turnip greens, ready to cook
• 500 g potatoes, floury boilin
• 400 ml vegetable stock, possibly a little more
• 100 g bacon, mixed, diced, smoked
• 40 g butter
• 1 tablespoon flour
• 4 slices smoked pork loin and / or smoked pork loin
• Salt and pepper, more colorful, freshly ground
• Nutmeg, grated as freshly as possible

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Instructions

1. In order to get 1 kg of ready-to-cook fresh stick sauce you need at least 1.5 kg, more likely 2 kg of fresh produce.
2. Remove the roots and large leaves from the stem butter and wash the stems well. Process smaller young leaves, then cut into pieces approx. 1 cm in size. Peel the potatoes and cut into approx. 2 cm cubes.
3. Briefly fry the stem butter and potatoes in a large saucepan in the butter. Then add the Kassel slices and / or the meatballs whole and fill up with the broth. Now let everything cook under the lid for approx. 50 minutes over medium heat. Stirring occasionally. If necessary, add stock. Then remove the smoked pork and sausages and keep them warm.
4. Now fry the bacon in a pan and sweat briefly with flour. Mash the potatoes and the stick jam a little and stir in the bacon. Add the smoked pork and sausages whole or cut into bite-sized pieces as required. Let everything simmer for another 5-10 minutes, stirring occasionally. Season well with pepper, salt and nutmeg. If you prefer it a little more soupy, just add a little more stock. Serve in deep plates.
5. Tip: Like most stews, it tastes even better when warmed up the next day!