Kale with Oldenburger Pinkel

Name: Kale with Oldenburger Pinkel
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 7-10 Tbsp - 2 kg cleaned kale; 7-10 Tbsp - Salt; 7-10 Tbsp - Pepper; 7-10 Tbsp - 3 medium sized onions; 7-10 Tbsp - 4 tablespoons of clarified butter; 7-10 Tbsp - 1 heaped tablespoon clear broth; 7-10 Tbsp - 1-1.2 kg Kasselerkotelett (if necessary detach from the bone); 7-10 Tbsp - 1,5 kg small potatoes (e.g. triplets); 7-10 Tbsp - 3 Mettenden or cooked sausages (approx. 300 g); 7-10 Tbsp - 3 Oldenburger Pinkel (approx. 80 g each; North German; 7-10 Tbsp Grützwurst); 7-10 Tbsp - 4-5 tablespoons flowery oat flakes; 7-10 Tbsp - approx. 3 tablespoons sugar

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

7-10 Tbsp - 2 kg cleaned kale
7-10 Tbsp - Salt
7-10 Tbsp - Pepper
7-10 Tbsp - 3 medium sized onions
7-10 Tbsp - 4 tablespoons of clarified butter
7-10 Tbsp - 1 heaped tablespoon clear broth
7-10 Tbsp - 1-1.2 kg Kasselerkotelett (if necessary detach from the bone)
7-10 Tbsp - 1,5 kg small potatoes (e.g. triplets)
7-10 Tbsp - 3 Mettenden or cooked sausages (approx. 300 g)
7-10 Tbsp - 3 Oldenburger Pinkel (approx. 80 g each; North German
7-10 Tbsp Grützwurst)
7-10 Tbsp - 4-5 tablespoons flowery oat flakes
7-10 Tbsp - approx. 3 tablespoons sugar

Directions

1
First I wash and clean the kale, then I cook it in portions in plenty of boiling salted water for 3 minutes. Drain well.
2
and chop it roughly.
3
Peel and chop the onions. Heat 2 tablespoons of clarified butter in a large pot or roasting pan. Fry the onions in it. Add cabbage, broth and about 1 l water. Put the smoked pork and the bone on the kale.
4
Bring to the boil, cover and stew for about 1 hour.
5
Wash the potatoes and cook covered for about 15 minutes. Drain potatoes, peel and let cool.
6
After about 30 minutes I put the minced meat to end and the pee on the kale. After another 15 minutes I stir the oat flakes into the kale and bind it with the kale (push the ends of the mead and the pee slightly aside).
7
Heat 2 tablespoons of clarified butter in a large frying pan. Fry the potatoes until golden brown. Season with salt and pepper. Finally I sprinkle.
8
Mix them evenly with the sugar and let them caramelize while turning.
9
Remove the cured pork and bones from the kale. I remove the rest of the meat from the smoked pork bone and place it under the kale. Season the kale to taste. Cut the smoked pork loin into slices. Serve the kale with Kasseler and the sausages and add the sweet potatoes.