John Myers
Kale with Meatballs and Mildly Smoked Belly Meat
The perfect kale with meatballs and mildly smoked belly meat recipe with a picture and simple step-by-step instructions.
- 500 g Frozen kale
- 3 tablespoon Good olive oil **
- 1 size Onion
- 75 g Bacon
- Pepper
- 100 ml Broth
- 2 Mettenden
- 2 thickness Abdominal discs,
- Smoked and cooked
- Nutmeg
- Cut the onion and bacon into small cubes and fry them in the heated oil until translucent, add the kale, season well with pepper, mix everything well and cook covered over medium heat for about 30 minutes.
- Put the meatloaf in the vegetables and check whether there is still enough liquid in the pot so that the kale does not stick – if necessary, add some more stock and continue cooking for another 20 minutes.
- Now place the belly slices on top and cook for another 10 minutes. Season with freshly grated nutmeg and serve the vegetables with sausage and meat with potatoes. Good Appetite!
- ** although kale is traditionally prepared with lard, today I decided to prefer my good olive oil, it is healthier and tasted wonderful too!
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