A very northern German winter dish, this. Cooked kale with sausages and meats. I found this recipe on the Spiegel.de website.
What you need
- 2 tablespoons of goose fat
- 150g onions
- 1.5kg kale
- 1 tablespoon Dijon mustard
- buckwheat ca 100-150g
- allspice
- salt, pepper and sugar
- for the meats
- Polish sausages that can/should be cooked are good
- Cured/smoked pork cut, in German Kassler, could take pork belly
Equipment
- large pot
- sieve
- board and knives
How to do it
- chop the onions into small bits
- fill the large pot with ca 2L of water and bring to the boil. Add salt
- when the water boils add the kale and cook for ca 2-3 min. You might want to add a teaspoon of bicarbonate to it to help and keep it green
- remove the kale from the water and let it cool down.
- when cool chop/cut the kale into small pieces
- dry the pot and add the goose fat.
- add the chopped onions and cook it until they are translucent
- add the kale and add a little water (maybe 250mL) and cook for 30min at low heat with the lid on
- put the pork belly/Kassler on top. Cook for 30min with the lid on.
- pierce the sausages and lay them on top, together with the buckwheat.
- add another 250mL of water and let it cook for another 30min, again with the lid on.
- remove the meats
- add a teaspoon of mustard and mix that with the cooked buckwheat under the kale
- finally add salt, pepper, Allspice acc to taste
- add the meats on top and close the lid.
This dish lends itself to be cooked a day in advance. Keep it outside overnight (or put into the fridge, once it's cooled down).
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