Kale with Kasseler and Cabanossi

Name: Kale with Kasseler and Cabanossi
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 packs (à 600 g) frozen kale; 3/4 l Vegetable broth; 4 Onions; 4 discs Kasseler cutlet without bone (à approx. 150 g); 30 g Lard; 800 g baby potatoes; 3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 7-10 Tbsp coarse salt; 7-10 Tbsp Sugar; 2 Cabanossis (garlic sausage)

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 packs (à 600 g) frozen kale
3/4 l Vegetable broth
4 Onions
4 discs Kasseler cutlet without bone (à approx. 150 g)
30 g Lard
800 g baby potatoes
3 TABLESPOONS Oil
7-10 Tbsp Pepper
7-10 Tbsp coarse salt
7-10 Tbsp Sugar
2 Cabanossis (garlic sausage)

Directions

1
Defrost the kale in the broth at medium heat. Peel and chop the onions. Wash the Kasseler, dab dry and cut into cubes. Heat the lard in a pan, fry the diced onions and the smoked pork in it while turning and then add to the kale.
2
Covered kale and simmer at low heat for about 1 hour, stirring from time to time. In the meantime peel and wash the potatoes. Heat the oil in a pan, add the potatoes and fry for about 20 minutes, turning.
3
Season potatoes with pepper, coarse salt and sugar. Cut the carbanossis into slices and add them to the kale 5 minutes before the end of the cooking time. Season the kale with pepper and sugar. Arrange potatoes and kale on plates.
4
Add mustard.