John Myers
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Westphalian Style Kale
The perfect westphalian style kale recipe with a picture and simple step-by-step instructions.
- 1,5 kilogram Kale (frozen)
- 6 piece Mettenden (smoked)
- 6 piece Mettenden (fresh)
- 300 g Pork belly (smoked)
- 60 g Fat bacon (back bacon)
- 3 piece Onions
- 80 g Clarified butter
- 300 Milliliters Vegetable broth (instant)
- 2 tbsp Mustard medium hot)
- 2 tbsp Oatmeal
- 1 tsp Sugar brown
- Salt from the mill
- Pepper from the grinder
FORWARD
- This recipe comes from my grandmother (born 1911), who worked on a farm with my grandfather. Of course, the kale itself was grown back then. After the first night frosts in winter, the harvest was carried out and the kale was prepared with homemade sausages and bacon. I learned to love this dish as a child and it is still my favorite food today. Here is my variant with frozen kale …
PREPARATION
- Peel the onions and cut them into medium-sized pieces. Dissolve 2 tablespoons of instant stock in 300 milliliters of hot water (should be over-spiced!). Cut the fat bacon into fine cubes. Prepare all other ingredients.
PREPARATION
- Leave the fat bacon in clarified butter for about 3 minutes. Then add the onions and cook until translucent. Now add the frozen kale and stir well. Pour in the broth and cook the whole thing for about 15 minutes on a medium setting.
- When the frozen kale is hot, add the fresh and smoked sausages and the smoked pork belly. Reduce the temperature a little (level 3-4 on the induction hob) and let everything simmer for 90 minutes.
- After the kale has simmered for 90 minutes, the sausages and pork belly are removed and set aside. Now add the oat flakes as needed until the kale has a creamy consistency. Now season with mustard, a pinch of sugar, salt and pepper. Add the sausages and pork belly to the kale and let simmer for at least 10 minutes.
- Arrange to taste. My grandmother always had diced fried potatoes with it … that’s how I still think today. GOOD APPETITE !
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