Kale with roasted potatoes, red onions, honey-mustard smoked pork and sweet-sour pear compote with oat flakes

Ingredients for 2 servings:

• 350 g kale, frozen or in a jar
• 500 g potatoes, mainly waxy
• 1 m.-large onion(s), red
• 200 ml vegetable stock
• 2 tsp grainy mustard (e.g. rotisserie mustard)
• ¼ tsp nutmeg, grated
• 2 pinches of chili flakes
• 1 tbsp lemon juice
• 30 g lard
• e.g. salt and pepper
• 250 g Kasseler minute steaks
• 2 tsp mustard, medium hot
• 2 tsp soy sauce
• 1 tsp honey, liquid
• 2 pinches of smoked paprika powder
• n. B. Pfeffer
• 1 pear(s), ripe
• 30 ml white wine
• 1 tbsp white wine vinegar
• 1 tsp sugar
• 10 g butter
• ½ tsp allspice powder
• 1 pinch(s) black pepper
• 2 tbsp oat flakes, wholegrain

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

a classic with a little more flair and aroma

Dice the Kasseler minute steaks. Mix the mustard, soy sauce, and honey to make a marinade. Season with a little smoked paprika and pepper. Place the diced Kasseler in a bowl, pour the marinade over it, mix everything well, and let it sit for a while. Peel and dice the potatoes and place them in a bowl with water. Peel and core the onion and cut into strips. Peel and core the pear, then dice it. Cook the kale according to the package instructions without any additional seasoning. This may take different amounts of time depending on the kale used (frozen or canned) (see also tips). In a small saucepan, melt the butter for the pears, add the pears, and let it caramelize briefly. Then deglaze with white wine, stir in the vinegar and sugar, and add the allspice. Simmer over medium heat until it reaches a compote-like consistency. Finally, season with a little pepper. While the pear compote is simmering, flatten the drained potato cubes in a deep, non-stick pan. Pour in the vegetable stock, bring to a boil, and simmer uncovered over high heat for about 5 minutes, stirring occasionally. This pre-cooks the potatoes. As soon as the pan starts to dry out, reduce the heat slightly, add the lard, and fry the potatoes for about 3-4 minutes. Then add the onions and fry for another 3-4 minutes. Now add the marinated smoked pork cubes with the marinade and fry for another 3 minutes. Stir in the grainy mustard and fry briefly. Then add the cooked kale to the pan. Season with grated nutmeg and a few chili flakes, add the lemon juice, and season to taste with salt and pepper. Meanwhile, toast the oats in a small pan over medium heat without adding any additional fat until fragrant, stirring or tossing occasionally. When serving, pour the pear compote over the vegetables and meat and then sprinkle the oats on top. Tips: If using fresh kale, make sure you double the specified amount, as fresh kale shrinks considerably when cooked. You can also buy ready-cooked, unseasoned kale in jars; this just needs to be heated up. The specified cooking time does not include the cooking time for the kale! Adjust the amount of sugar for the pears to their natural sweetness. Caramelize harder pears in the butter a little longer. If you like, you can also serve the dish as a bowl. To do this, fry the smoked pork separately in a pan and do not add the kale to the potatoes and onions at the end. Instead, when serving, place all the components separately in the bowl.