Kale vegetarian or vegan

Ingredients for 6 servings:

• 1,000 g kale, fresh or frozen, chopped
• 1,000 g potatoes, mainly waxy
• 500 g onions or shallots
• 400 g smoked tofu
• 400 ml water
• 3 tbsp vegetable stock powder
• 70 g butter or vegetable fat
• 100 ml mustard, medium hot
• salt and pepper

Instructions

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

Finely dice the onions or shallots and sauté in 50g butter or vegetable fat until translucent. Add the kale and sauté lightly. Top up with 400ml water, add the vegetable stock powder, and simmer over medium heat. In the meantime, peel the potatoes, cut them into small cubes, and let them rest in cold water. Cut the smoked tofu into small cubes and fry them in a pan with the remaining fat until crispy. After the kale has cooked for 45 minutes, add the diced potatoes and simmer for another 20 minutes. Now add the smoked tofu and cook for another 15 minutes. Season with salt, pepper, and plenty of mustard. Tip: If non-vegetarians are sharing the dish, heat the Mettwurst separately and serve it at the table. It tastes even better reheated. It also freezes well. Vegans can use vegetable fat instead of butter.