Kale with Smoked Pork

Ingredients

• 150 g onions (3 onions)
• 20 g clarified butter
• 750 g kale (frozen, chopped, unseasoned)
• 200 ml classic vegetable broth
• 700 g smoked pork loin (boneless)
• 750 g small firm potatoes (e.g., triplets)
• 1 tbsp Rapeseed Oil
• Salt
• Pepper
• 15 g whole cane sugar (1 tbsp)
• 15 g fine oatmeal flakes (2 tbsp)
• ground allspice

Instructions

1. 1.

   Peel and dice the onions. Heat clarified butter in a large pot or Dutch oven and sauté the onion cubes until translucent.

2. 2.

   Add the kale and vegetable broth, bring to a boil.

3. 3.

   Place the smoked pork on top and cover; simmer over medium heat for about 40 minutes.

4. 4.

   Meanwhile, wash the potatoes thoroughly, cover them with water in a pot, and cook covered for 15–20 minutes.

5. 5.

   Drain the potatoes, rinse under cold water, peel, and let cool slightly.

6. 6.

   Heat rapeseed oil in a non‑stick pan and roast the potatoes over medium heat for 5–10 minutes, stirring frequently or turning the potatoes. Season with salt and pepper.

7. 7.

   Sprinkle whole cane sugar over the potatoes and continue cooking until they are golden brown and the sugar has melted.

8. 8.

   Remove the smoked pork and keep warm. Stir oatmeal flakes into the kale and bring to a boil. Season with salt, pepper, and ground allspice.

9. 9.

   Slice the smoked pork and arrange it on top of the kale. Serve the kale with smoked pork alongside the roasted potatoes.