Westphalian Style Kale
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 packs kale (frozen) 600 g each
- 0.25 liter ¼ water
- 4 tablespoon lard
- 2 medium onion (s), diced
- 2 slices bacon, smoked
- 2 slices Kasseler
- 2 sausages (Mettendchen)
- 1 ring / s sausage (cabbage sausage)
- 2 tablespoon mustard
- 2 tablespoon stock, grained
- 7 large potato (s)
- pepper
- possibly salt if necessary
Print Recipe
Pin Recipe Instructions
- Thaw the kale in about 1/4 l salted water. Allow the diced onions to become translucent in the lard and stir in. Add the bacon and cook everything covered for about 30-40 minutes.
- In the meantime, let the cabbage sausage soak in hot water (you can get it from any butcher in autumn / winter - if you don`t get cabbage sausage, use more Mettendchen and / or Kassler).
- Peel and dice the potatoes and cook them in an extra saucepan.
- Season the kale with mustard and pepper and stir in the granulated broth. Cut the Mettendchen and the cabbage sausage into slices, dice the Kasseler. Add everything to the kale and let it simmer for another 10 minutes. Finally add the potatoes and, if necessary, carefully season with salt. Since the dish should by no means be soupy, drain off the excess water if necessary. You can choose to serve the dish with or without bacon.
- In addition, of course, a Pils and then an ice-cold juniper as a drink are enough.
- Of course, the quantities given are generous, but the kale tastes even better when warmed up!
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