Kale with smoked pork and glazed potatoes

Ingredients for 4 servings:

• 2 kg kale, fresh
• 1 kg smoked pork, with bone
• 2 onions
• 1 package of lard (greaves)
• 2 bay leaves
• salt and pepper
• 500 g potatoes, small
• 100 ml broth
• 1 tbsp oat flakes
• 1 tbsp butter
• 3 tbsp sugar
• oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Recipe from Ömmchen

Wash the kale, remove the stems (or buy already washed and chopped), and blanch in boiling salted water for about 2 minutes. Drain, rinse under cold water, and chop, then return to the pot. Add the lard, chopped onions, bay leaves, salt, and pepper, and place the smoked pork on top. Pour in about 100 ml of stock and simmer for about 1 1/2 hours, until the cabbage is tender. If too much liquid has formed, drain some and thicken the rest with a tablespoon of oatmeal. Remove the meat and let it rest for a while, remove the bones, and slice. Season the kale generously with salt, pepper, and 1 tablespoon of sugar. It’s best to boil the potatoes the day before. Melt butter, 1 tablespoon of oil, and 2 tablespoons of sugar in a pan, fry the whole potatoes until crispy and brown, adding more salt if desired! Place the kale in a bowl, arrange the meat on top, and serve the potatoes separately. A cold beer goes best with this.