Kale pot with Mettwürstchen

Name: Kale pot with Mettwürstchen
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 Bag (1 kg) of cleaned kale; 7-10 Tbsp salt, white pepper; 2 medium-sized onions; 2 TABLESPOONS clarified butter; 2-3 TABLESPOONS Broth (instant); 200 g streaky smoked bacon; 7-10 Tbsp 750 g-1 kg potatoes; 2 Carrots; 4 (approx. 350 g) Mettenden; 1-2 TABLESPOONS grainy mustard; 1 TEASPOON Sugar

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

1 Bag (1 kg) of cleaned kale
7-10 Tbsp salt, white pepper
2 medium-sized onions
2 TABLESPOONS clarified butter
2-3 TABLESPOONS Broth (instant)
200 g streaky smoked bacon
7-10 Tbsp 750 g-1 kg potatoes
2 Carrots
4 (approx. 350 g) Mettenden
1-2 TABLESPOONS grainy mustard
1 TEASPOON Sugar

Directions

1
Sort the kale, pluck from the thick ribs and wash thoroughly. Blanch in plenty of boiling salted water in portions for about 3 minutes. Drain and chop roughly
2
Onions peel and cut into slices. Heat clarified butter in a very large pot. Fry the onions in it until transparent. Add kale and fry briefly. Pour in about 1 1/2 l water. Bring to the boil and stir in the stock. Add bacon, cover and simmer for about 1 1/2 hours.
3
Peel and wash the potatoes and carrots. Cut potatoes into large pieces, carrots into slices. After about 1 hour add the mead, potatoes and carrots to the cabbage and cook. Season kale with mustard, pepper, salt and sugar to taste. Arrange everything
4
-It tastes best after the first frost, because starch is transformed into sugar and the cabbage develops its full flavour
5
-Take advantage of the offers! Kale is one of the most valuable winter vegetables with its high content of vitamin C and carotene