Quark Pancakes with Kale

Ingredients

• 2 Spring Onions
• 2 sprigs thyme (or 4 stalks parsley)
• 500 g quark (layered cheese or ricotta)
• 150 g semolina (white or whole grain)
• 2 Eggs (size M)
• Salt
• black pepper
• 2 tbsp clarified butter
• 800 g kale
• Salt
• 0.5 bunch Parsley
• 1 tbsp Lemon Juice
• 1 tsp sharp mustard
• 4 tbsp olive oil
• Cayenne pepper

Instructions

1. 1.

   Wash, trim and finely chop the spring onions. Wash the thyme and shake dry; strip the leaves from the stems. Combine both with quark, semolina, and eggs in a bowl. Season with salt and pepper and mix thoroughly. Let rest for about 30 minutes.

2. 2.

   Meanwhile wash the kale thoroughly. Strip or cut off the thick stems and roughly chop the leaves.

3. 3.

   Heat clarified butter in a pan. Shape 8 pancakes from the quark-semolina mixture and place them in the pan. Set heat to medium and fry the pancakes for 5 minutes. Flip and fry for another 5 minutes.

4. 4.

   In a pot bring plenty of salted water to boil. Add the kale and simmer uncovered for about 5 minutes, bubbling.

5. 5.

   Meanwhile rinse the parsley, shake dry and finely chop it. Mix with lemon juice, mustard, olive oil, salt, and cayenne pepper. Drain the kale in a sieve and let it drip. Toss the kale with the sauce and serve alongside the pancakes.