The ultimate kale – this is how it should taste

Ingredients for 4 servings:

• 1 kg kale, frozen
• 200 g lard
• 3 stalk(s) leeks
• 1 slice(s) pork belly, fresh
• 1 slice(s) pork belly, smoked
• 500 g boneless Kasseler neck roast
• 6 sausages (brew sausages or cabbage sausages)
• salt and pepper
• Sugar
• Mustard

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

No grits or thickeners.

This recipe comes from my sister and is different in every way from the other kale recipes in this forum. Cabbage has to be shiny, otherwise it tastes like nothing. Instead of onions, I add leeks. This makes it particularly hearty. Put the frozen kale (you can also use fresh, which of course increases the preparation time considerably and doesn’t affect the flavor) in a large pot and let it thaw. Trim and chop the leeks. Push the kale aside a little, place the lard on the bottom of the pot, layer the kale back on top, and gently bring to a boil. When the lard is gone, add the leeks, the two slices of pork belly, and two sliced ​​Bregenwurst sausages, season lightly with salt and pepper, bring to a brisk boil, place the Kasseler Nackenbraten on top, cover, and simmer gently for 4-5 hours at a low heat. For the last half hour, add the 4 remaining Bregenwurst sausages, cooked whole. Remove the meat from the pot. Remove the rind and any bones and cartilage from the pork belly. It will now be very tender, shred it, and return it to the kale. Let the neck roast cool down so it’s easier to slice. This works best with an electric knife. Season the kale generously with mustard and sugar (about 1 tablespoon each), salt, and pepper. I always prepare the kale a day in advance because it tastes better reheated. When reheating, don’t set the temperature too high and stir frequently to prevent it from sticking. Place the slices of smoked pork on top and heat through. Serve with boiled potatoes. The leek gives the kale a very special flavor. This has been my kitchen secret until now.