Braised kale with smoked ham

Name: Braised kale with smoked ham
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 kg Kale; 4 Onions; 20 g clarified butter; 700 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 7-10 Tbsp Sugar; 1 kg Potatoes; 50 g Butter or margarine; 25 g Flour; 100 g Whipped cream; 250 ml Milk; 7-10 Tbsp Nutmeg; 4 discs cottage ham (approx. 40 g each); 7-10 Tbsp Pink berries and parsley

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 kg Kale
4 Onions
20 g clarified butter
700 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
7-10 Tbsp Sugar
1 kg Potatoes
50 g Butter or margarine
25 g Flour
100 g Whipped cream
250 ml Milk
7-10 Tbsp Nutmeg
4 discs cottage ham (approx. 40 g each)
7-10 Tbsp Pink berries and parsley

Directions

1
Sort the kale, wash thoroughly several times and drain. Pour into 1 litre of boiling water, allow to collapse. Then pour into a sieve, drain well and then chop coarsely.
2
Onions peel, up to one, in columns cut. Heat clarified butter in a casserole, brown the onion slices slightly, add cabbage, braise and deglaze with 300 ml stock. Cover and let braise for about 1 hour.
3
Season to taste with salt, pepper and sugar. Meanwhile peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. In the meantime dice the remaining onion. Heat 25 g fat in a pot, fry the onions until transparent, dust with flour and sauté.
4
Gradually deglaze with remaining stock and cream while stirring. Bring to the boil and season to taste with salt, pepper and sugar. Keep sauce warm. Heat milk and remaining fat in a small saucepan.
5
Drain the potatoes, mash them with a potato masher and add the milk-fat mixture. Season to taste with salt and nutmeg. Serve the kale, mashed potatoes, sauce and ham on plates, garnished with pink berries and parsley as desired.