Green Vegetable Stew

Ingredients

• 1 small pork knuckle (cured about 600 g)
• 1 bay leaf
• 1 clove of mace
• 1 tsp peppercorns
• 1 onion
• 800 ml meat broth
• 200 g thick beans (split)
• 200 g savoy cabbage
• 250 g waxy potatoes
• 200 g peas (fresh or frozen)
• 1 Garlic clove
• Salt
• freshly grated nutmeg
• ground black pepper

Instructions

1. 1.

   Bring a pot of water to boil. Rinse the pork knuckle and place it in the water with the bay leaf, mace, and peppercorns so that the meat is well covered. Simmer just below boiling point for about 1.5 hours.

2. 2.

   Boil the meat broth. Rinse and drain the beans. Rinse, clean, and cut the savoy cabbage into strips. Add the beans to the broth and simmer for about 10 minutes. Remove half of the vegetables from the soup as a garnish.

3. 3.

   Peel, wash, and dice the potatoes. Add the potatoes, beans, and peeled garlic to the soup and simmer for another 15 minutes. Then puree finely and season with salt, nutmeg, and pepper.

4. 4.

   Remove the meat from the water, let it cool slightly, and separate it from the bone. Remove the rind and cut the meat into small pieces. Add the remaining vegetables to the pea soup, heat through, and serve the green vegetable stew in bowls. A fresh whole‑grain baguette with butter pairs wonderfully.