Nordic-style kale

Ingredients for 4 servings:

• 1 gr. can/n kale
• 2 large onions
• 1 tbsp mustard
• 125 g bacon, diced
• 2 tsp meat broth
• 350 ml water
• 4 sausages (cabbage pinkel)
• e.g. potatoes, as a side dish

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours; Total time approx. 1 day 2 hours 20 minutes

Not so fatty, with cabbage bun and diced bacon

Empty the canned kale into a sieve and squeeze out the liquid. This removes any bitter substances that often make kale taste bad. Roughly chop the onions and add them, along with the mustard, meat broth, water, and diced bacon. Cook in the pot for about an hour and let stand overnight. The next day, add the cabbage stew to the pot at the same time as the side potatoes and simmer gently for 20 minutes. If the kale still contains too much water, you can mix in 2 tablespoons of oatmeal and let it steep for 5 minutes. This will absorb the liquid. This recipe came about because in the north we only know kale with four types of meat and sausage, but that always seemed too heavy for us. Instead of using fatty bacon, fatty Mettenden sausages, smoked pork sausages, and cabbage stew, we decided to decide who liked what. For us, a little smoked flavor is enough = diced bacon, and cabbage pinkel, which provide a certain amount of fat, so no more belly bacon and no more mettenden.