John Myers
Kale in Roman Pot …
The perfect kale in roman pot … recipe with a picture and simple step-by-step instructions.
- 600 g Frozen kale, coarse
- 30 g Goose fat
- 2 Onions in strips
- 1 tablespoon Ham cubes
- 1 raw grated Potato
- 1 half a teaspoon Seasoned pepper
- 2 teaspoon Mustard
- 2 thick slices Smoked meat
- 2 Mettende
- 80 ml Vegetable broth
- 1 teaspoon Oatmeal if needed
- Water the römertopf according to the instructions. During this time, fry the ham cubes and onion strips in the goose fat until they are glazed.
- Mix the kale with the mixture, the raw potato, plenty of pepper and mustard and place in the Römertopf. Add the smoked meat and pour the vegetable stock over it. Put the Römertopf with the lid in the cold oven and cook at 200 degrees for 90 minutes; then add the meatballs and let cook for another 15 minutes.
- If the vegetables are still too moist, simply stir in a teaspoon of oat flakes or mixed cornstarch.
- Go with jacket potatoes.
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