Kale with potatoes, pumpkin and bacon

Name: Kale with potatoes, pumpkin and bacon
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 3 medium-sized onions; 400 g Potatoes; 500 g Pumpkin; 1.5 kg Kale; 4 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 l Vegetable broth; 1 piece(s) (100 g) streaky bacon; 7-10 Tbsp Caraway seeds; 1/2 bunch Marjoram; 150 g Fresh cream

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

3 medium-sized onions
400 g Potatoes
500 g Pumpkin
1.5 kg Kale
4 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 l Vegetable broth
1 piece(s) (100 g) streaky bacon
7-10 Tbsp Caraway seeds
1/2 bunch Marjoram
150 g Fresh cream

Directions

1
Peel and finely dice the onions. Peel, wash and dice the potatoes. Peel, core and dice the pumpkin. Clean, wash and cut kale into strips. Heat 2 tablespoons lard.
2
Fry the onions, potatoes and pumpkin for 10 minutes while turning, season with salt and pepper and remove. Put the rest of the lard into the pot. Fry the kale for 10 minutes, turning it over, season with salt and pepper.
3
Deglaze cabbage with stock, add bacon and braise for about 40 minutes. Add potatoes, onions and pumpkin after 30 minutes. Cut bacon into cubes. Season everything with salt, pepper, caraway and marjoram.
4
1 dollop of crème fraîche tastes good with it.