in Recipes

Westphalian kale

updated

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Ingredients for 4 servings:

  • 1 kg kale
  • 200 g bacon, diced
  • 100 g onion(s), diced
  • 100 g lard
  • 1 tbsp pearl barley
  • 1 tsp mustard
  • 1 tsp sugar
  • 4 sausages (smoked Mettenden)
  • 4 sausages (cabbage sausages)
  • 500 g smoked pork chops
  • n. B. water
  • salt and pepper
  • nutmeg

Instructions

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

Wash the kale, strip the leaves from the stalk, and blanch. Rinse in ice-cold water and drain. Roughly chop the kale. Alternatively, you can also use kale from a jar. Sauté the bacon and onions in the lard, add the kale, and top up with a cup of water. Add the pearl barley, mustard, and sugar and mix everything together. Place the sausages and the smoked pork chop on top of the kale and bring to a boil. Simmer in a covered pan for about an hour. Season with salt, pepper, and nutmeg. Serve with fried or boiled potatoes.

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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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