John Myers
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Kale Asian Seasoned with Fresh Bregenwurst and Boiled Potatoes
The perfect kale asian seasoned with fresh bregenwurst and boiled potatoes recipe with a picture and simple step-by-step instructions.
Asian seasoned kale:
- 500 g Fresh, plucked kale
- 150 g 2 Zwiebeln
- 1 rote Chilischote
- 1 tbsp Lard
- 1 tbsp Sunflower oil
- 3 liter Clear beef broth (3 tbsp instant broth)
- 2 tsp Salt
- 1 tsp Colored pepper
- 1 tsp Medium hot mustard
- 1 tbsp Ketchup Manis
- 1 tbsp Maggi wort
- 2 tbsp Sweet chili sauce
- 1 tsp Sambal oelek
Fresh Bregenwurst: (For 2 people!)
- 380 g 2 frische Bregenwürste
Salt potatoes:
- 700 g Waxy potatoes
- 1 tsp Salt
Serve:
- Mini romaine vine tomatoes for garnish
Asian seasoned kale:
- Pluck the kale, wash and drain well. Peel and dice the onion. Clean / core the chilli pepper, wash and finely dice. Heat the crackling lard (1 tbsp) and sunflower oil (1 tbsp) in a large, tall saucepan. Add onion cubes and chili peppers and fry vigorously. Add the plucked kale and let it collapse while stirring constantly. Deglaze / pour on the clear beef stock (3 liters / 3 tbsp instant stock). Season with salt (2 teaspoons), pepper (1 teaspoon), medium-hot mustard (1 teaspoon), sweet soy sauce (1 tbsp), Maggi seasoning (1 tbsp), sweet chilli sauce (2 tbsp) and sambal oelek (1 tsp) and season with everything Let the lid simmer / boil for approx. 2 hours. Add the fresh Bregenwurst sausages in the last 10 minutes.
Salt potatoes:
- Peel and wash the potatoes and cook in salted water (1 teaspoon of salt) for about 20 minutes and drain.
Serve:
- Serve green cabbage, seasoned Asian with fresh Bregenwurst and boiled potatoes, each garnished with half a mini Romana vine tomato. Serve with medium-hot mustard.
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