Summary

Ingredients

• 6 potatoes, preferably floury, so that the kale soaks in nicely
• 1 bunch kale, large (because it shrinks so much: it has to be LOT!)
• 2 large onions
• 2 thick sausages, vegan (tofu sausages or wheat protein sausages from the health food store)
• 1 small Glass spice paste (coriander paste, pesto, dip, organic)
• 330 ml beer, dark, but you can also vary it
• 4 tablespoon olive oil
• 1 teaspoon, heaped salt
• 1 teaspoon, leveled pepper
• 1 clove garlic, as thick and juicy as possible (e.g. Chinese)
• 2 pinches nutmeg, freshly grated

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Instructions

1. Peel the potatoes, cook them in salted water - if they are fresh: just wash them, cook them with the skin on and eat them.
2. Peel and cut the onions. Cut the sausages into slices. Peel the garlic, cut in half.
3. Heat the oil in a large saucepan, add the onions so that it sizzles, fry until they turn brown and translucent, season with salt.
4. Slices of sausage in, fry everything well.
5. Wash half of the kale in portions, cut, add dripping wet, deglaze with about 1/3 of the beer.
6. Turn the flame down, squeeze in half a clove of garlic, stir, wash the remaining kale in portions, cut, add dripping wet. Let it simmer, add beer every now and then until it`s all gone
7. Stir in coriander paste, rub in nutmeg.
8. At the end reduce it to the low flame and press in the remaining garlic, let it steep for another 5 minutes.
9. When the potatoes are cooked, drain them.
10. Either:
11. Roughly chop the potatoes in a pot with a spoon or fork and stir in with the kale, leave to stand for another 5 minutes.
12. Or:
13. Serve the potatoes separately, place on a plate, pour the kale over them.