Kale pot with carrots and meatballs

Name: Kale pot with carrots and meatballs
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 750 g Kale; 250 g Carrots; 400 g Potatoes; 1 Onion; 50 g streaky smoked bacon; 1 l Vegetable broth (instant); 2 TABLESPOONS Oil; 300 g fine uncooked bratwurst; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

750 g Kale
250 g Carrots
400 g Potatoes
1 Onion
50 g streaky smoked bacon
1 l Vegetable broth (instant)
2 TABLESPOONS Oil
300 g fine uncooked bratwurst
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Clean and wash the kale and blanch briefly in boiling water. Drain the kale on a sieve. Coarsely chop the kale. Peel and finely chop the onion. Cut the bacon into small cubes and let it drain in a pot.
2
Sauté the onion briefly in it. Add kale. Deglaze with broth and bring to the boil. Cover and cook for 50-60 minutes. Meanwhile peel and wash the carrots and potatoes. Cut carrots into slices and potatoes into cubes.
3
After about 30 minutes add to the kale. Heat the oil in a pan. Press the sausage mixture into the pan to form small dumplings from the skin. Fry the dumplings all around until golden brown. Add the dumplings to the kale shortly before the end of the cooking time.
4
Season the kale pot with salt and pepper and serve.