Kale and potato casserole in a hearty way

Ingredients for 4 servings:

• 1 kg kale, frozen
• 4 onions, diced
• 50 g clarified butter
• 200 ml vegetable stock, alternatively vegetable broth
• 1 kg potato(s), floury, peeled
• 4 sausages (ham crackers), diced
• 200 ml milk
• 1 ½ tbsp butter
• Salt
• pepper
• nutmeg
• 250 g crème fraîche
• 2 tbsp mustard, medium hot
• Fat, for casserole dish

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

Sauté the diced onions in clarified butter until translucent. Deglaze with the vegetable stock and add the unthawed kale. (If using fresh kale, chop it first and blanch it for 3 minutes.) Simmer for about 30 minutes. Cook the potatoes for 20 minutes until tender. Stir the diced ham hock into the kale. Simmer the kale for another 10 minutes. Drain the potatoes, mash with milk and butter, and season with salt, pepper, and nutmeg. Season the cooked kale generously as well. Place the mashed potatoes in a greased baking dish. Layer the kale on top of the potatoes. Mix the crème fraîche and mustard together, and spread the crème fraîche over the kale. Bake at 200°C for about 15 minutes.