Kale with Mettwurst

Ingredients for 8 servings:

• 1 kg potatoes, waxy
• 3 onions
• 3 garlic cloves
• 150 g bacon, diced or vegetable fat
• 250 g diced ham
• 150 g smoked pork, diced
• basil
• oregano
• marjoram
• rosemary
• 1 tsp, heaped pepper, mixed, ground
• ½ tsp, leveled nutmeg or to taste
• 10 Mettwurst sausages (air-dried or smoked)
• Kale (jar), drained weight together approx. 2 kg
• 500 ml broth or water
• possibly mashed potato powder, optional

Instructions

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

Peel and dice the potatoes, then cook in broth or salted water until tender. Dice the onion, finely chop the garlic, and sauté both with the diced bacon or vegetable fat in a large, lidded pan. Gradually add the smoked ham, smoked pork, and seasonings. Finally, cut the Mettwurst into 15mm slices and sauté everything, covered, for 15-20 minutes. Now bring the kale to a boil in a large saucepan with 500ml of broth. Drain the potatoes and mix them with the contents of the pan into the kale. Simmer for about 15 minutes. If it’s too watery, thicken with mashed potato powder. Tip: It’s best to leave it overnight and enjoy it reheated the next day.