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Maja's East Frisian kale and Pinkel

updated

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Ingredients for 1 servings:

  • 1 jar kale, 450 g drained weight
  • ⅛ liter vegetable broth
  • 1 pack of lean ham, diced
  • 1 tbsp pearl barley, coarse
  • 1 tbsp oat flakes, wholegrain
  • 8 sausages (lüttje Pinkel), small
  • 400 g potatoes

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

as I know and love him!

Drain the kale, mix it with the diced ham, and add it to the pressure cooker with 1/8 liter of vegetable stock. Then sprinkle 1-2 tablespoons each of pearl barley and oatmeal on top. I always do this by taste. It’s very important not to stir, otherwise the oatmeal will quickly burn. Spread the Pinkelwurst sausages on top and close the pressure cooker. Once the pot has reached the right pressure, reduce the heat to low and cook for 30 minutes. In the meantime, peel the potatoes and boil them in salted water. Serve with the kale.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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