John Myers
Kale Stew with Black Salsify
The perfect kale stew with black salsify recipe with a picture and simple step-by-step instructions.
- 600 g Frozen kale or from the glass
- 1 piece Onion
- 250 g Salsify fresh
- 250 g Kassler – preferably the neck
- 1 piece Kabanossi
- 100 g Chorizo sausage
- 200 g Floury potatoes
- 1 piece Lemon
- 1 piece Clove of garlic
- 3 disc Ginger
- 2 piece Bay leaf
- Salt, pepper, nutmeg, mustard seeds, allspice seeds, peppercorns
- 1 tsp Horseradish canned
- 1 Few Disposable gloves
- Put the juice of half a lemon in a bowl of water and add the squeezed lemon pieces. Put on rubber gloves and peel the salsify and place them in the lemon water. Take off rubber gloves and dispose of them.
- Cook the salsify in salted water, to which the juice and the pieces of the other lemon half have been added, for about 20 minutes. Take out and put in the cold lemon water. Cut the pork loin into slices, dice the onion. Fry the Kassler slices briefly on both sides, remove. Now sauté the onions until translucent.
- Add a dash of white wine and about 100 ml of water and add the cabbage. Let thaw (not applicable for goods in a jar). Salt lightly and put the Kassler slices on top. Simmer over low heat. Cut the garlic into slices and place in a tea infuser or spice sack with the ginger, bay leaf and the herbs and add to the cabbage.
- Peel the potatoes, cut into large cubes and add to the dish. Keep cooking. Halve the kabanossi lengthways and cut into slices, peel the chorizo and cut like the kabanossi. Take the Kassler out of the dish, let it cool down a little and dice it. Put the sausage and meat in the cabbage and let it warm up. Cut the salsify into pieces and add.
- Remove the spiced egg. Season the dish with salt, pepper and a little nutmeg and season to taste. Remove from heat and stir in the horseradish. Serve with mustard, beer and grain. This dish can be eaten with a spoon or cutlery.
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