Knuckle of Pork with Kale and Triplets

Pork knuckle:

1. Peel the onions and garlic cloves. Thoroughly wash the hind leg, put in a saucepan with water (5 liters) and add salt (1 tbsp), onions (2 pieces), cloves of garlic (2 pieces), bay leaves (2 pieces), cloves (5 pieces), juniper berries (10 pieces) , Add allspice grains (10 pieces) and peppercorns (10 pieces), let everything cook with the lid closed for about 3 hours, remove the meat with the ladle and portion.

Kale: (For 4 people)

1. Carefully clean / pluck and wash the kale. Peel and dice the onion. Heat the oil (2 tbsp) in a large, tall saucepan, fry the onion cubes in it, add the plucked kale and deglaze / pour in the hind leg broth (2 liters) and water (2 liters), add the clear broth (2 tbsp instant), salt 1 tbsp), pepper (1 teaspoon) and mustard (1 tbsp) and let simmer for about 1 hour with the cover closed. Replace the removed hind leg broth for the kale with hot water.

Triplets:

1. Wash triplets / small potatoes and boil them in water with salt (1 teaspoon) and whole caraway seeds (1 teaspoon) for about 20 minutes, drain, allow to cool a little and peel off.

Serve:

1. Serve pork knuckle with kale and triplets. Serve with cream horseradish.

Tip:

1. Press the rest of the potatoes into the kale with the potato press and cut the remaining meat into small pieces and add to the kale. Can be frozen with potatoes for a later meal.