Kale on Plattstuut

Ingredients for 1 servings:

• 500 g wheat flour type 1050
• 500 g whole wheat flour
• 500 ml water, lukewarm
• 1 pack of yeast
• n. B. Salt
• 1 ½ kg kale, frozen
• 300 ml water
• 2 large onions
• 2 tbsp lard
• 3 tbsp oat flakes, fine
• 500 g smoked pork
• 2 ring/s sausages (cabbage sausages), smoked
• e.g. salt and pepper
• 2 cups sour cream
• 2 tbsp mustard, medium hot
• ½ tbsp beet syrup

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 2 hours; Total time approx. 5 hours

the East Frisian answer to tarte flambée

Dissolve the yeast in a small portion of the water and add it to the flour along with the remaining water. Add salt if desired and knead into a firm dough. Cover the dough in a bowl with a cloth and let it rise. In the meantime, we’ll take care of the topping. Finely chop the onions and fry them in the lard in a large pot. When the onions are nice and translucent, add the water and half of the kale to the pot. Place the smoked pork on top and cover with the remaining kale. Add salt and pepper to taste and sprinkle with the oats. Do not stir! Let the kale simmer for 60-90 minutes. In the meantime, quickly mix the syrup and mustard sauce: Mix the sour cream, mustard, and sugar beet syrup well. When the kale is almost done, roll out the dough onto three baking sheets. Spread it generously with the sauce. Remove the smoked pork from the kale and cut into cubes. Slice the sausages. Now stir the kale and place it on the dough. Arrange the smoked pork cubes and sausage slices on top and bake in the oven at 200°C (top/bottom heat) for 20-30 minutes. Don’t push the baking trays too high in the oven to prevent the smoked pork from drying out.