kale

Ingredients for 3 servings:

• 500 g bacon, streaky
• 2 smoked Mettwurst sausages
• 2 Kasseler cutlets
• 125 g oat groats
• 2 tbsp lard
• 2 tbsp margarine
• 1 onion(s), diced
• 400 g kale
• 3 Pinkelwurst (cabbage pinkel)
• salt and pepper

Instructions

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

East Frisian recipe with Kohlpinkel

Cook the bacon in cold water, initially well covered, for about 15 minutes. Then add the Mettwurst and Kasseler cutlets and let it simmer. In the meantime, pour boiling water over the oat groats in a saucepan and let them simmer with the lid closed (indefinitely). Melt the lard and margarine in the pan. Sauté the onions. Then add the kale and cover with the cooking liquid from the bacon. Place the bacon, Mettwurst, and cutlets on top. Simmer gently. After about 30 minutes, add the grits that have drained in a sieve and stir in. During the entire cooking process, add a little more of the cooking liquid from the bacon, as the cabbage absorbs a lot of liquid. At the same time, add the cabbage skewers to the pan with the grits. Then simmer for another 45 minutes over low heat, stirring occasionally. Finally, season the kale with salt and pepper to taste. Be careful with the salt; it’s quite salty due to the cooking liquid from the bacon and the Mettwurst sausages. Boiled potatoes or fried potatoes are recommended as a side dish. Tip: Reheated kale tastes almost better than freshly prepared.