Kale platter with bacon and roast potatoes

Name: Kale platter with bacon and roast potatoes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1.5 kg cleaned kale; 2 Onions; 30 g Lard; 2 TABLESPOONS tender oats; 3/8 l Vegetable broth (instant); 400 g streaky smoked bacon; 800 g baby potatoes; 2 TABLESPOONS Oil; 1-2 TABLESPOONS Sugar; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 TABLESPOON medium hot mustard; 1 pinch ground pimento

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1.5 kg cleaned kale
2 Onions
30 g Lard
2 TABLESPOONS tender oats
3/8 l Vegetable broth (instant)
400 g streaky smoked bacon
800 g baby potatoes
2 TABLESPOONS Oil
1-2 TABLESPOONS Sugar
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 TABLESPOON medium hot mustard
1 pinch ground pimento

Directions

1
Wash the cabbage, blanch briefly in boiling water, drain and allow to drain. Cut the cabbage a little smaller. Peel and chop onions. Heat lard in a pot. Fry the onions in it until transparent.
2
Add kale and sprinkle the oat flakes over it. Add the stock. Add bacon. Bring everything to the boil and cook for about 50 minutes. Wash the potatoes and cook in salted water for about 20 minutes. Drain potatoes, rinse and peel. Heat oil in a pan. Brown the potatoes all around, sprinkle with sugar. Season with salt and pepper. Remove bacon from cabbage, cut off rind and slice bacon.
3
Heat oil in a pan. Brown the potatoes all around, sprinkle with sugar. Season with salt and pepper. Remove bacon from cabbage, cut off rind and slice bacon. Season the kale with mustard, pimento, salt and pepper. Arrange kale, roast potatoes and bacon on a plate and serve. Serve with mustard
4
Attention: for the rind 40 g of lard are deducted!