Kale with lump

Ingredients for 4 servings:

• 2 packs of frozen kale
• 1 pork knuckle(s), fresh or smoked
• 1 Bratwurst, smoked
• 25 m.-sized potatoes
• 2 eggs
• 1 onion(s)
• Salt
• oil
• breadcrumbs
• Sausage broth, meat broth or water

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 2 hours; Total time approx. 3 hours 30 minutes

The day before, pre-cook the kale in a suitably sized frying pan with plenty of liquid, salt, and the meat. (The kale tastes best when cooked with sausage or meat broth; if neither is available, I use water and a little sausage fat.) When the meat is cooked, I remove it from the bone and return it to the kale. The next day, peel and grate the potatoes. During this time, the kale, to which the smoked sausage is now added, can simmer slowly. It should be quite thin. Mix the grated potatoes with salt, onion, egg, and breadcrumbs. Gradually fry the mixture on both sides in a round frying pan with heated oil. Spread the cooked mixture over the kale until it is completely covered with the potato mixture. Then place the whole thing in the oven (with the lid on) for about 1 1/2 to 2 hours at 180 degrees C (without fan). The potato mixture should be slightly browned. To eat, carefully remove the potato mass (lump) and divide it among the plates. Then serve with the kale and the meat. In the past, pears were also added to the kale and cooked with it, but that’s a matter of taste, and these pears are no longer available. Everyone can try it for themselves and see if they like it. If you don’t eat it all on the same day, simply reheat it in the microwave. It still tastes great. This dish is very fatty and high in calories and is mainly eaten in the winter months. Enjoy!