John Myers
Kale with Debrecziner
The perfect kale with debrecziner recipe with a picture and simple step-by-step instructions.
- 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.
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