Easily enough for 2-3 connoisseurs:

• 2-3 small onions (diced)
• 2 tbsp goose fat
• 1 kg kale (cleaned, blanched and squeezed)
• 4-6 Mettenden (depending on your taste)
• 1 thick slice of pork belly
• 400-500 ml goose broth
• 4 medium potatoes (waxy, diced)
• Mustard, salt, sugar and pepper (for the perfect seasoning)
• 1-2 tbsp tender oat flakes (to set)

And so it goes:

• Let the bacon and onions in goose fat dance gently in the pan - the smell will put you in the Christmas spirit!
• Add the blanched kale and let it wallow in winter comfort.
• Slowly add the goose broth and simmer for about 20-25 minutes – it will be warm and inviting!
• With a pinch of salt, mustard, sugar and pepper you can conjure up the perfect winter taste
• The Metttenden can be put in the pot and simmer for another 10-15 minutes with the lid closed. A true winter dream!
• Now remove the ends of the meat and thicken the kale stew with 1-2 tablespoons of oat flakes.
• Arrange everything on a plate and add the meatballs again. Bon appetit!!