Vegan kale

Ingredients for 2 servings:

• 6 potatoes, preferably floury, so that the kale can be absorbed properly
• 1 bunch kale, large (because it shrinks so much: it needs to be a LOT!)
• 2 large onions
• 2 thick sausages, vegan (tofu sausages or wheat protein sausages from the organic store)
• 1 small jar of spice paste (coriander paste, pesto, dip, organic)
• 330 ml beer, dark, but you can also vary
• 4 tbsp olive oil
• 1 tsp, heaped salt
• 1 tsp, leveled pepper
• 1 clove(s) garlic, preferably thick and juicy (e.g. Chinese)
• 2 pinch(s) nutmeg, freshly grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

vegan cooked kale with bratwurst, onions, coriander and beer

Peel the potatoes and boil them in salted water until tender – if they’re fresh, just wash them, cook them with the skin on, and eat. Peel and chop the onions. Slice the sausages. Peel the garlic and cut them in half. Heat the oil in a large pot, add the onions until they sizzle, fry until brown and translucent, season with salt. Add the sausage slices and fry everything well. Wash and chop half of the kale in portions, add while still dripping wet, and deglaze with about 1/3 of the beer. Reduce the heat, press in half the garlic clove, stir, add the remaining kale in portions, wash and chop, and add while still dripping wet. Simmer, adding more beer every now and then until all is gone. Stir in the coriander paste and grate in the nutmeg. Finally, reduce the heat to low and press in the remaining garlic, and let it simmer for another 5 minutes. When the potatoes are tender, drain. Either: roughly chop the potatoes in the pot with a spoon or fork and stir into the kale, then let it simmer for another 5 minutes. Or: Serve potatoes separately, place on a plate, and top with kale.