Kale with Pinkel

Ingredients

• 1 kg kale
• 2 onions
• 2 tbsp clarified butter
• 4 pinkel sausages
• 800 ml meat broth
• 1 tbsp Medium-hot mustard
• 500 g waxy potatoes
• Salt
• ground pepper (from the mill)
• ground allspice
• coarse mustard (for serving)

Instructions

1. 1.

   Break off the stems from the kale leaves, cut thick stems and slice leaf tips in the middle. Wash the leaves well and blanch them in plenty of boiling salted water for about 1 minute. Drain, shock with cold water, let drain well and roughly chop. Peel and dice the onions.

2. 2.

   Heat the clarified butter and sauté the onions until translucent. Prick the sausage several times with a toothpick and add it to the onions with the kale.

3. 3.

   Pour in the meat broth and cover; simmer for about 20 minutes over low heat. Remove the sausage and let the kale cook for another hour.

4. 4.

   Peel, wash and cube the potatoes into bite-sized pieces. Cook them in salted water for about 25 minutes until tender. Then add the sausage and drained potatoes to the kale and season with salt, pepper and allspice.

5. 5.

   Serve the kale with pinkel. Offer mustard on the side.