Westphalian-style kale

Ingredients for 4 servings:

• 2 packs of frozen kale, 600 g each
• ¼ liter of water
• 4 tbsp lard
• 2 m.-large onion(s), diced
• 2 slices of smoked bacon
• 2 slices of smoked pork
• 2 Mettenden
• 1 ring/s cabbage sausage
• 2 tbsp mustard
• 2 tbsp stock powder
• 7 large potatoes
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

with a good ‘insert’

Thaw the kale in about 1/4 liter of salted water. Sauté the diced onions in the lard until translucent, then stir in. Add the bacon and cook covered for about 30-40 minutes. Meanwhile, let the sausage simmer in hot water until tender (available at any butcher in our area in the fall/winter—if you can’t find any sausage, use more Mettenden and/or Kasseler sausages). Peel and dice the potatoes, and cook in a separate pot. Season the kale with mustard and pepper and stir in the granulated broth. Slice the Mettenden and sausage, and dice the Kasseler sausage. Add everything to the kale and let simmer for about another 10 minutes. Finally, add the potatoes and season with salt if desired. Since the dish should definitely not be soupy, drain off any excess liquid. Serve with or without bacon. Of course, a pilsner and an ice-cold juniper gin would be perfect. Of course, the quantities are generous, but the kale tastes almost better warmed up!