kale

Ingredients for 4 servings:

• 2 jars of kale (660 g each)
• 125 g diced ham
• 70 g salami (stick salami)
• 2 m.-sized onion(s)
• 2 tbsp mustard, medium hot
• 2 pinches of nutmeg
• Salt
• pepper
• Fat for frying or lard

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 40 minutes

simple, quick and delicious

Heat the drippings or lard in a pot, which you can also add the kale to later. The pot should therefore have a capacity of 1.5 to 2 liters. While the drippings are heating in the pot, peel and dice the onions. Dice the salami as well. Fry the diced onions in the pot until translucent, then add the diced ham and salami and fry briefly and vigorously. The onions need to go into the pot first because of the cooking time, but don’t wait too long before adding the ham and salami, or they’ll turn black. Add the kale, just as it came from the jar, to the fried mixture. Add mustard and nutmeg, and season with salt and pepper to taste. Stir well to incorporate the onions, ham, and salami from the bottom of the pot into the kale mixture. Let everything simmer on low heat for about half an hour. Done! You’ll be amazed – it’s so easy, so quick, and so delicious. This recipe came about by chance, but I’ll be making it more often in the future. Potatoes and a variety of sausages go perfectly with kale, as does smoked pork. Any type of Mettwurst is recommended as a sausage, preferably cured or smoked. Smoked pork can be served alongside the sausages. Kale also goes well as a side dish with game dishes and roast goose or duck. I recommend a dry, strong, not too full-bodied, rather edgy red wine with kale, such as a Chianti Classico Reserva or even a Greek red wine. If kale is only being served as a side dish to game, the wine can be more full-bodied, such as a Barolo. A strong, mineral champagne, a Blanc de Blancs, preferably a Premier Cru or Grand Cru, goes very well with kale, potatoes, sausages, and smoked pork.