in Germany

Westphalian kale stew

updated

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Ingredients for 4 servings:

  • 1 ½ kg kale (stripped)
  • 1 ½ kg potatoes, mostly waxy
  • 1 m.-sized onion(s)
  • ¼ liter of water
  • 40 g lard
  • salt and pepper
  • 1 tsp sugar
  • Mustard
  • 4 sausages (Mettenden)
  • 500 g smoked pork (belly or neck)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Thoroughly wash the kale, stripping the stems, then roughly chop it, then boil briefly in hot water (about 5 minutes), then drain the cooking water. Place the peeled and diced potatoes in a pot of water, just enough to cover the potatoes (don’t overcook the stew). Add the kale, sliced ​​onion, minced pork, and meat, and cook until tender. After 50-60 minutes, remove the sausages and meat from the pot, toss the vegetables thoroughly, add the lard, and season the stew with salt, pepper, and mustard.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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