John Myers
Kale with Tuffels and Mettendchen
The perfect kale with tuffels and mettendchen recipe with a picture and simple step-by-step instructions.
- 2 Glasses Kale
- 4 Mettenden
- 600 g Potatoes
- 3 Tl Mustard
- 2 Tl Vegetable broth
- 200 ml Water
- Salt
- Tip the kale into a colander and drain well.
- Peel the potatoes and place them in a saucepan with water.
- Cut a meatloaf into small cubes and sweat in a large saucepan.
- Mix the broth and mustard with 200ml hot water in a cup and set aside.
- When the fat has been left out of the cubes, add the drained kale and let it sear briefly.
- Score the remaining Mettendchen with the knife.
- Add the stock and mustard mixture to the kale and stir vigorously. Turn the heat down and add the remaining Mettendchen.
- With the lid closed, let it simmer until the potatoes are done. At the end stir again vigorously.
- Season to taste briefly and add salt if necessary. Serve with potatoes.
- For Wwler, adjust the points depending on the Mettendchen variety. The kale itself has 0pp. Good Appetite.
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