Light kale with smoked pork

Ingredients for 4 servings:

• 1,500 g chopped kale (frozen)
• 2 large onions
• 1 jar mustard
• 4 slices of Kasseler salmon
• 1 tbsp vegetable oil, or lard
• nutmeg
• Salt
• pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 4 hours 30 minutes; Total time approx. 4 hours 50 minutes

WW suitable

Peel and dice the onions. Heat the oil/lard in a large, non-stick pot. Add the diced onions and sauté. Add the kale and season with salt, pepper, and nutmeg. Add a full jar of mustard and mix. Stir in 500 ml of water. Simmer for about 20 minutes. Add the meat to the kale, ensuring it’s covered, cover, and simmer on low heat for at least 4 hours. Check occasionally and add more water if necessary. Season to taste if necessary. For 125 g of smoked salmon per person, the WW provides 5 PP per person. This might be unusual for anyone familiar with classic kale, but it’s truly delicious. I’ve been cooking my kale this way for about 7 years.