Kale and potato mash "bourgeois"

Ingredients for 6 servings:

• 1,400 g potatoes
• 2 cans of kale, approx. 840g
• 2 medium-sized onions, approx. 120g
• 350 g bacon
• 750 ml water
• 4 tbsp mustard, approx. 60g
• 3 tbsp plant cream, approx. 50g
• 5 tsp, heaped beef broth powder, more if needed
• 1 tsp, leveled nutmeg
• 1 tsp, leveled allspice powder
• some pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

a hearty version, as often served in Cologne breweries

Finely chop/dice half of the bacon (approx. 175g) and the 2 medium-sized onions, peel and dice the potatoes. Cut the other half of the bacon into slightly larger pieces. Heat 3 tablespoons of vegetable cream in a saucepan and lightly fry the bacon and onions. Add 750ml of water, 4 tablespoons of mustard, and the 2 jars of kale, stir in 5 teaspoons of beef stock powder, and scatter the potatoes on top. Close the lid and let it simmer for about 1 hour – be careful not to burn, stirring lightly from time to time. Then pour the stock into a container. Mash the rest of the contents of the pan thoroughly, then add the stock back in and stir everything well. Season to taste with pepper and more stock powder, if desired. Finally, add the larger pieces of bacon to the pan and simmer on low heat for another 10 minutes. Mettwurst (meat sausages) or meatballs are delicious with this dish. If you like it a little firmer, use 500ml instead of 750ml water.