Kale with pumpkin puree

Ingredients for 4 servings:

• 1 kg kale, fresh (otherwise frozen product)
• 1 pumpkin(s) (Hokkaido), approx. 800 g
• 4 m.-sized onion(s)
• 200 g potatoes, waxy
• 1 garlic clove(s), finely chopped
• 125 g butter
• salt and pepper
• nutmeg
• 2 bay leaves
• ½ chili pepper(s)
• 200 ml vegetable stock
• 50 ml olive oil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

Add either a vegetarian main course or pan-fried meat

Wash the kale and blanch in boiling salted water for 4-5 minutes. Rinse in cold water, squeeze out excess water, and chop finely. Deseed the pumpkin and dice it. Peel and dice the potatoes. Peel and dice 3 onions. Melt 100g butter in a saucepan and fry the diced onions until translucent. Add the pumpkin cubes. Season with salt, pepper, and nutmeg. Add the bay leaves, finely chopped garlic, and chili pepper. Top up with 100ml vegetable stock and simmer for 45 minutes until soft. Remove the bay leaves and chili. Puree everything. Heat the remaining butter and olive oil. Peel and dice the remaining onion, and sauté it. Add the potato cubes and sauté, then season with salt. Add the kale. Top up with the remaining vegetable stock and simmer for about 15 minutes. Season with salt and pepper. Pour the pumpkin puree onto a plate to create a mirror image, arrange the kale on top, and serve.