Mutter´s Grünkohl

By Isi Schaefer

Mother's kale

🥓 This hearty dish will not only warm your taste buds but also your winter heart. Welcome to the kale wonderland! 🌬️

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!!