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3 1/2 lbs kale (or 2 1/2 lbs with the ribs removed)
2 Tbsp. lard or butter
2 medium onions, chopped
1 cup of beef stock
salt and pepper
1 tsp. sugar
3/4 pound salt pork, or lean bacon
1 link sausage (like sweet Italian sausage)
3/4 lbs. dried smoked sausage
4 tsp. rolled oat flakes Separate the leaves from the ribs and wash the kale. Kale that has never been frozen should be parboiled briefly
and then shaken dry. The leaves may be shopped. Heat the fat in a large pot. Saute the onions for a couple of minutes, then add the kale and allow it to cook down somewhat while stirring constantly. Pour in a small
amount of stock, add salt, and sugar, and simmer gently for at least 30 minutes. Place the pork, corned beef, or bacon on top of the kale and cook for another 15 minutes, covered, then add the Pinkel or other sausage
and the hard-smoked sausages and braise covered for a good 25 minutes over low heat. Stir in the rolled oat flakes and leave on heat for 5 more minutes, until the oat flakes have had time to bind the cooking liquid into
a sauce for the kale. Wait until the dish is brought to the table before you slice the bacon and wurst. |
