Thuringian-style kale

Ingredients for 2 servings:

• 1 jar kale, alternatively frozen or fresh
• e.g. salt and pepper
• 1 pinch of nutmeg
• 1 tsp sugar
• e.g. bacon, green (cured or smoked)
• 1 m.-sized onion(s)
• 1 tbsp flour
• 80 g butter

Instructions

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

Place the kale or brown cabbage in a pot. Add a little water and bring to a boil. Add salt, pepper, nutmeg, and sugar. Simmer gently for five minutes. Meanwhile, dice the bacon and sauté in a pan until translucent. Add the finely chopped onion, then sprinkle with flour and make a slightly browned roux. Mix the roux into the kale. Add butter and bring back to a boil. This vegetable is usually served with potatoes, Krakow sausages, and sweet mustard. Tip: If the vegetables are too tart for you, you can add cream or milk. Note: If using fresh vegetables, the kale must first be cooked until soft. Then proceed in the same way as with the jarred kale.