Kale à la Mama

Ingredients for 4 servings:

• 1 kg kale, raw, fresh, without stems
• 250 ml water or beef broth
• 3 m.-sized onion(s)
• 2 tbsp goose fat, (preferably) or olive oil
• 11 carnations
• 2 bay leaves
• 10 grains of allspice
• 10 peppercorns
• 3 tbsp oat flakes
• 4 m.-sized potatoes
• 2 tsp mustard
• Salt
• n. B. Black pepper, freshly ground
• Smoked salt, hickory

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

as a side dish or main course

Remove the stalks from the kale. Bring a large pot of salted water to a boil, blanch the kale for 3-5 minutes, drain, and place it in a colander. Once the kale has cooled slightly, finely chop it. Peel the potatoes and put a pot of salted water on the boil. Peel the onions and finely chop two of them. Render the goose fat and sauté the onions in it. Stud the remaining onion with 6 cloves and 2 bay leaves. Finely crush the allspice and peppercorns in a mortar and pestle, finely crumble the remaining 5 cloves, and discard the stalks. Add the finely chopped kale to the onions and stir to combine. Add the spices, including a pinch of salt, and pour in the stock. Add the studded onion, cover with some kale, and simmer covered over low heat for about 20 minutes. Meanwhile, cook the potatoes in the salted water until tender, then drain and mash them a little. Remove the skewered onion from the kale, remove the cloves and bay leaves, and roughly chop. Then add it to the kale along with the mashed potatoes, mustard, and oats. Stir to combine and simmer for another 5-10 minutes. Season with hickory smoked salt and, if desired, pepper and allspice.