German-style braised kale with pork

Step 1/6

• 4 slices kassler
• 4 smoked sausages
• 1 onion
• 400 g potatoes
• 100 g bacon

• cutting board
• knife

Cut kassler into bite-sized chunks and sausages into slices and set aside. Peel onion and potatoes and dice. Dice bacon.

Step 2/6

• 1 kg kale

• pot
• colander
• cooking spoon

Wash kale and separate leaves from stems. Add to a pot filled with salted water and blanch for approx. 10 min. Remove from pot, drain over a colander, and roughly chop.

Step 3/6

• 2 tbsp ghee

• pot

Heat ghee in a large pot, add onion and bacon and fry until onion is softened, approx. 3 min.

Step 4/6

• 250 ml vegetable stock
• 200 ml white wine
• 4 tbsp mustard
• salt
• pepper
• nutmeg

Add chopped kale to the pot with onion and bacon, and deglaze with some vegetable stock and white wine. Add mustard. Season with salt, pepper and nutmeg to taste and let simmer, covered, for approx. 30 min. over low heat. Stir occasionally.

Step 5/6

• 450 ml vegetable stock

Add diced potato, sausage, and remaining vegetable stock. Let simmer for approx. 20 min. more.