John Myers
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Trappers Kale with Greaves
The perfect trappers kale with greaves recipe with a picture and simple step-by-step instructions.
- 2 KG Kale fresh or frozen, roughly chopped
- 4 piece Onions
- 2 tablespoon Pork lard / fat or goose fat
- 1 liter Water
- Pepper, salt, mustard, possibly vegetable broth if you like
- Meat of your choice, here:
- 4 piece Smoked Mettenden
- 4 piece Mettwurst fresh
- 1 lb Kasseler
- 2 piece Ribs
- 2 piece Pinkelwurst / Grützwurst
- 1 coffee pot Oatmeal or more if there is plenty of liquid
For the greaves
- 250 g Lard
- Cut the onions into small cubes. Heat lard / fat in a large saucepan and sweat the onions in it. Add the kale and sauté briefly. Pour on a liter of water and add a tablespoon of salt. Place the meat on top and simmer in a closed pot for about 5 to 2 hours.
- Remove the meat and keep it warm. Sprinkle the oat flakes or pearl barley on the cabbage and, if there is only a little liquid on the cabbage, add a cup of water. Let it soak for about 15 minutes. Season to taste with pepper, salt and mustard (if you like, you can also add grained vegetable broth to taste). Then put the meat back in the pot and let everything steep for another 15 minutes. Complete! Bon Appetit!
Greaves
- Heat the lard in a pan. (CAUTION! Use a large splash protection lid.) Fry the cracklings nice and crispy. Let it cool down briefly and pour off the fat through kitchen paper (if you like, you can tip it over the kale, this was done earlier … good laxative, that’s why we avoid it, laughs ..) The greaves are enough with the kale.
- Traditionally, boiled potatoes are used with kale. The next day, the rest of the kale is heated in a pan and the remaining potatoes are served as fried potatoes. It simply tastes best when it is warmed up!
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