kale

Ingredients for 4 servings:

• 2 jars of kale (720 ml each) or equivalent amount of fresh kale
• 2 slice(s) Kasseler cutlet(s) with bone
• 2 Knackwurst or Bregenwurst
• 2 tbsp lard
• 2 slice(s) bacon, streaky
• 2 onions
• e.g. sea salt
• n. B. Pepper, freshly ground
• 2 bay leaves
• 4 allspice berries
• 1 pinch(s) of sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 hours; Total time approx. 5 hours 30 minutes

The particularly spicy kale – finely twisted like grandma’s

This kale isn’t watery like most recipes because it’s finely minced. This makes it extra flavorful and has a firmer texture. I learned this recipe for kale from my grandma and loved it as a child. It’s a dish that takes time and is labor-intensive, but it’s worth it. Mince jarred or fresh kale. The stalks can also be minced. Drain and set aside any liquid that comes out. It’s important that the minced kale contains as little liquid as possible! Dice the onions and bacon and fry them briskly in the lard. Then add the smoked pork. I remove the bone first and roast it with the meat. Now add the kale, the allspice berries in the tea infuser, and the bay leaves. Pierce the sausages with a sharp knife and add them. Add salt and pepper. Now simmer the kale for 3-5 hours on low heat, stirring frequently and adding a little of the kale liquid if needed, just in case it’s too dry. Then remove the smoked pork and sausages. You can, of course, chop them up and eat them too. The kale should have a mushy consistency. You can freeze the kale; it tastes even better after thawing and reheating. My grandma’s tip: kale only tastes really good once it’s “set.” I can only confirm that! Kale goes perfectly with goose breast and potatoes, or simply on its own with potatoes and Bregenwurst.