Kale light with fried Pinkel

Ingredients for 2 servings:

• 300 g kale – leaves without stalks
• 30 g ginger
• 50 ml cream
• 2 tbsp horseradish (creamed horseradish), hot, from jar or tube
• 2 sausages (pine sausages)
• 1 onion(s)
• 1 garlic clove(s)
• pepper
• Salt
• nutmeg

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

This dish is a comparatively leaner version of the usual North German kale dish. It’s also quick to prepare because the kale doesn’t need to cook for hours; it’s ready in a few minutes without the stems. Pluck the kale leaves from the stalks, wash them thoroughly, and drain them in a colander. Peel the ginger and slice them thinly. Bring the water and ginger slices to a boil in a large pot, add salt, add the kale leaves, and cook for 5-6 minutes. Drain into a colander and refresh the leaves in ice water to preserve their beautiful green color. Use a salad spinner to remove excess water. Remove the ginger slices and fluff the leaves a little. Heat a large, nonstick pan without fat, briefly toss the cabbage leaves over medium heat to evaporate any remaining moisture. Pour in the cream, add the creamed horseradish, and mix. Adjust the amount according to taste and spiciness. Stir 2 tablespoons of olive oil into the kale and season with pepper, salt, and nutmeg. Peel the skin off the Pinkel, cut into slices, and melt in a pan over low heat. No need to add any fat, as the sausage contains enough. Add finely diced onion and garlic clove, mix, and fry everything slowly until browned. Serve the cabbage with the fried Pinkel on top. As a side dish, serve diced potatoes cooked in broth and a non-alcoholic beer (but not Korn, since this is the light version, pretty much anyway). If you don’t like or can’t get Pinkel, you can also use Knipp (Bremen), Pannenslag (Hanover), Wurstebrot (Westphalia), or simple black pudding (available everywhere).