John Myers
My Hearty Kale Pot
The perfect my hearty kale pot recipe with a picture and simple step-by-step instructions.
- 400 g Bacon streaked in one piece
- 1 tablespoon Oil
- 2 size Roughly diced onions
- 50 g Ham cubes
- 600 g Frozen kale, roughly chopped
- Black pepper from the mill
- 250 ml Vegetable broth
- 3 thickness Diced potatoes
- 2 Mettenden
- Freshly grated nutmeg
- 1 Onion in rings
- Butter for frying
- Heat a large saucepan, add a little oil and gently fry the bacon on both sides. Take out and put the onion with the ham cubes in the frying fat.
- When the onion cubes have turned golden yellow, add the frozen kale. Season the pepper from the mill with a few turns, add the fried bacon and some of the broth. Cover with a lid and simmer for about 30 minutes over a mild heat.
- If necessary, add some broth – nothing should burn. Now add the potato cubes with the meatloaf for another 30 minutes.
- Season again with pepper and freshly grated nutmeg – I like to pound the kale pot briefly with the potato masher, that makes it so creamy.
- Arrange the dish with smoked meat and mustard on plates and serve topped with the onion rings fried in butter. Enjoy your meal!
- There was still a little leftover, which I warmed up the next day as a side dish. There was also roasted chicken thighs and freshly boiled jacket potatoes … this is shown in my last photo.
- Note 7: It’s summer, but my husband is already craving something hearty, which is actually more suitable for the cold season. What the hell? The frozen stock also makes that possible – and then it purrs like a hangover …
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