Kale a la Achim

Ingredients for 6 servings:

• 3 kg kale
• 5 onions
• 150 g lard
• 3 tbsp oat flakes
• 1,000 g smoked Kasseler rib spear
• 350 g bacon, streaky (dried meat) in one piece
• 6 sausages (Grützwurst or Mettenden)
• 4 large onions
• 1 liter meat broth (concentrate)
• 1 shot of red wine
• 1 pinch(s) of pepper
• Salt
• nutmeg
• Sugar
• Broth, granulated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the kale thoroughly, add it to boiling salted water and blanch for 2-3 minutes. Drain and roughly chop. Peel the onions and dice them. Heat the lard, sauté the onions until translucent, and add the kale. Stir in the oats and heat through. Wash the rib eye and remove the bone. Add the meat, bone in, to the kale, add the bacon and stock, and season gently with salt and granulated stock. Bring to a boil and simmer for 30 minutes. Add the gruel sausages (Mettenden) and simmer for another 20 minutes. Season to taste with salt, pepper, nutmeg, and sugar. Remove the smoked pork and dried meat from the pot and slice them. Arrange the kale and meat on a platter. Boiled potatoes make a good side dish. Variation: Peel about 700g of potatoes and dice them. Cook them until half-cooked, then add them 20 minutes after the kale starts cooking and let them cook until the end. Another tip: Be careful with the salt, as the smoked pork, the dried meat, and the sausages release a lot of salt. It’s best to let the kale stand overnight before seasoning. The next day, reheat the kale and then season to taste. Cabbage tastes better reheated anyway. But that’s a matter of taste.