Kale

Name: Kale
Total time: 150 min
Yield: 4 portions
Ingredients: kale, fresh; onion, big; canola oil; mustard; sweet mustard; rolled oats; vegetable stock; salt, pepper; smoked pork neck (OPTIONAL); Bregenwurst sausages (OPTIONAL)

Duration: 2 h 30 min

Difficulty: easy

Tags:

alcohol-free gluten-free lactose-free vegan vegetarian

When it gets cold and unpleasant outside, kale is in season and brings hearty warmth to the table. This classic kale recipe combines traditional cuisine with a special touch: sweet mustard gives the dish a delicate, balanced flavour and harmoniously rounds off the strong taste of the kale. Slowly braised, the kale unfolds its full aroma and combines perfectly with hearty ingredients and the mild sweetness of the mustard. The result is a down-to-earth winter dish that tastes familiar and surprising at the same time – ideal for cosy evenings and convivial gatherings.

Ingredients for

Ingredients for the kale

1 kg kale, fresh

1 onion, big

2 Tablespoon(s) canola oil

2 Tablespoon(s) mustard

2 Tablespoon(s) sweet mustard

3 Tablespoon(s) rolled oats

400 ml vegetable stock

salt, pepper

300 g smoked pork neck (OPTIONAL)

4 Piece(s) Bregenwurst sausages (OPTIONAL)

Preparation

Total time: 2 h 30 min

Wash the kale thoroughly, remove the stalks and tear into small pieces.

Blanch the kale in boiling salted water for two to three minutes, then rinse in cold water.

Heat the oil in a saucepan. Cut the onion into fine strips and sauté in the saucepan.

Add the mustard, sweet mustard and oat flakes and sauté briefly.

Squeeze the kale well and add to the saucepan. Mix everything together, fill up with the stock, season gently and simmer covered for about 30 minutes over low heat.

Optionally, you can now place the smoked pork neck on top of the cabbage and braise for about 60 minutes. If desired, add the Bregenwurst sausages to the pot 30 minutes later. The cabbage should braise for about 90 minutes in total, the smoked pork neck needs about 60 minutes on top of the cabbage and the sausages need 30 minutes cooking time.

Remove the sausages and smoked pork neck from the pot and cut into small cubes if necessary. Season the kale to taste and then add the sausages and/or meat back in.

The kale is now ready to serve. Boiled potatoes are traditionally served with this dish. Without the smoked pork neck and Bregenwurst sausages, the recipe is completely plant-based.