German-style braised kale with pork

German-style braised kale with pork

Based on 8 ratings

Difficulty

Easy 👌
80
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
1 kg kale
4 slices kassler
smoked sausages
onion
400 g potatoes
100 g bacon
2 tbsp ghee
700 ml vegetable stock (divided)
200 ml white wine
4 tbsp mustard
4 tbsp oat flakes
salt
pepper
nutmeg
Metric
Imperial

Utensils

  • colander
  • 2 pots
  • cooking spoon
  • cutting board
  • knife

Enjoy with

Dark beer, Köstritzer
This beer has an intense and rich flavor and is the perfect companion for the pork-filled kale.

Nutrition per serving

Cal
528
Protein
38g
Fat
29g
Carb
21g

Step 1/6

Cut kassler into bite-sized chunks and sausages into slices and set aside. Peel onion and potatoes and dice. Dice bacon.
  • 4 slices kassler
  • 4 smoked sausages
  • 1 onion
  • 400 potatoes
  • 100 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

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.
  • 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

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

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.
  • 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

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

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

Step 6/6

Add kassler and cook for approx. 10 min. more. Add oat flakes to thicken and enjoy!
  • 5 tbsp oat flakes

Add kassler and cook for approx. 10 min. more. Add oat flakes to thicken and enjoy!