Kale with Debrecziner

5 from 5 votes
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 219 kcal


  • 600 g Frozen kale
  • 1 g Chopped onion
  • 2 tablespoon Goose fat
  • 2 large Berlin geezer
  • 4 disc Kassel cutlet
  • 2 piece Debrecziner sausages
  • 150 Milliliters Bone broth own production
  • 3 piece Sprigs of thyme
  • Salt to taste
  • Black pepper from the mill to taste
  • 2 tablespoon Smoked bacon diced


  • Let the kale thaw in the refrigerator overnight. Then heat the lard in a pan with a lid or a saucepan. Fry the smoked pork, bacon and onion in it. First take the Kassel discs out again. Pure kale, salt and pepper as desired. Mix with the other ingredients and fry a little.
  • Pour in the broth, add Kassel slices and thyme. Simmer on low heat for 60 minutes with the lid closed.
  • Now add the sausages and let them steep for 30 minutes. Season the kale again to taste and place everything on a plate with boiled potatoes. Good Appetite.


Serving: 100gCalories: 219kcalCarbohydrates: 1.3gProtein: 10.6gFat: 19.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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