John Myers
Kale Stew with Difference
The perfect kale stew with difference recipe with a picture and simple step-by-step instructions.
- 750 g Kale from my frozen storage
- 1 disc Diced pork belly
- 2 Discs Diced Kasseler
- 2 piece Sliced pee sausages
- 200 g Potatoes finely diced from our own cultivation
- 1 tbsp Oatmeal
- 1 tbsp Coarse, medium-hot mustard
- 1 piece Diced onion
- 250 ml Vegetable broth own production
- 1 something Clarified butter
- 1 pinch Sea salt from the mill
- 1 pinch Black pepper from the mill
- 1 pinch Freshly grated nutmeg
- 100 g Meat sausage from the butcher I trust
- 3 piece Garlic cloves roughly chopped
- 1 piece Freshly chopped shallot
- 1 something Butter
- Lightly fry the onions and bacon in clarified butter. Add the thawed kale and let it sear a little.
- Deglaze with part of the vegetable stock and season with mustard and spices. Put the lid on the pot and cook everything together for approx. 40 minutes.
- In the meantime, lightly fry the smoked pork loin, sliced sausage and potato cubes in clarified butter and add to the kale. Stir everything well, let it cook for 15 minutes and then switch off the plate. I let everything go through together overnight.
- The next day, heat the kale over a low heat. Stir in the oatmeal. Pour in some broth. In the meantime, fry the sausage cubes in butter in a pan (be careful not to get too hot so the butter doesn’t burn).
- When the sausage cubes are colored, add the garlic and shallot and fry them for a short time.
- Now add the meat sausage / garlic / shallot pan to the kale. Let it steep for a few more minutes over low heat, stirring everything well. Season again to taste. Then serve on preheated plates. This light garlic taste gives the kale stew the ultimate kick. Try it out, you will be amazed.
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