Kale stew with Westphalian Mettenden

Ingredients for 3 servings:

• 600 g kale, frozen
• 3 Mettenden , Westphalian
• 3 m.-sized potatoes, peeled
• 2 tbsp bacon cubes, finely diced
• 50 g lard
• ½ small onion(s), very finely diced
• ½ tsp sweet paprika powder
• ½ tsp marjoram, dried
• ½ tsp lovage powder
• 3 pinch(s) spice mix (Blockhaus magic spice)
• some pepper from the mill
• 1 dashes Maggi
• 3 pinch(s) of salt, e.g. B. Fleur de Sel
• some smoked salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

Thaw the kale in a pan. Add the diced potatoes, a little water, and the seasonings. Cover and simmer for about 20 minutes at medium heat, stirring occasionally. Ensure that a certain amount of water is present throughout the cooking process. The kale should not float, but should cook, otherwise it won’t be as tender. Meanwhile, cut the Westphalian Mettenden sausages into small pieces. Lightly fry them in melted lard in a pan over medium heat along with the finely chopped onions and diced bacon. Everything should be lightly browned (it’s best to increase the heat only briefly at the end). Add the contents of the pan to the kale in the pan. Stir everything well and add a little more water if necessary. Cover the pan and simmer at a lower heat for at least 1 hour. Reduce the broth if desired until the desired consistency is reached. Season to taste. It shouldn’t be too salty, but still hearty. My recommendation: Fresh sunflower bread and a delicious dark beer. A Guinness on tap is ideal. Tip: It’s best to let the kale sit overnight and simply reheat it the next day. This should serve 2-3 people.