Kale pot with mettenden

Name: Kale pot with mettenden
Cook time: 2 h
Total time: 2 h
Yield: 1
Ingredients: 1.5 kg Kale; 7-10 Tbsp Salt; 2 medium-sized onions; 2 TABLESPOONS clarified butter; 2-3 TABLESPOONS Vegetable broth (instant); 200 g streaky smoked bacon; 1 TEASPOON Peppercorns; 2 Bay leaves; 1-2 TABLESPOONS coarse mustard; 400 g Potatoes; 400 g Carrots; 4 pieces (approx. 350 g) Mettenden; 1 TEASPOON Sugar

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 1

1.5 kg Kale
7-10 Tbsp Salt
2 medium-sized onions
2 TABLESPOONS clarified butter
2-3 TABLESPOONS Vegetable broth (instant)
200 g streaky smoked bacon
1 TEASPOON Peppercorns
2 Bay leaves
1-2 TABLESPOONS coarse mustard
400 g Potatoes
400 g Carrots
4 pieces (approx. 350 g) Mettenden
1 TEASPOON Sugar

Directions

1
Select the kale and wash thoroughly. Blanch in plenty of boiling salted water in portions for about 3 minutes. Drain on a sieve, chop coarsely. Peel onions and cut into slices.
2
Heat clarified butter in a pot. Brown the onions in it. Add kale and pour in about 1 1/2 litres of water. Bring to the boil and stir in broth. Add smoked bacon, peppercorns, bay leaves and mustard.
3
Peel and wash the potatoes. Grate 2 potatoes finely and stir into the kale. Cut remaining potatoes into large pieces. Peel and slice the carrots. Add potatoes and carrots to the kale and cook for about 1 hour.
4
Add the ends of the mead and cook for another 20 minutes. Season the kale with pepper, salt and sugar, cut the smoked bacon into slices and arrange on a plate with the sausage.