John Myers
Kale Cooked in Sausage Soup with Thick Rib and Pork Neck
The perfect kale cooked in sausage soup with thick rib and pork neck recipe with a picture and simple step-by-step instructions.
- 750 ml Sausage soup
- 750 g Thick rib
- 750 g Pork neck
- 1 kg Frozen kale
- 2 tablespoon Mustard
- Salt and pepper
- Wash the meat and cook it in the sausage soup for at least 1 hour until it is soft, the meat must be really soft. Remove the meat. Now add the kale to the broth and let it boil for 20 minutes. During this time, remove the bones from the meat and roughly dice the meat. Season the kale with salt, pepper and mustard. Now return the meat to the pot and bring to the boil. Done
- Kale tastes best when reheated.
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