Vegetarian Kale

Ingredients

• 1 kg kale
• 4 onions
• 120 g clarified butter
• 100 g buckwheat groats
• Salt
• Pepper
• 400 ml Vegetable broth
• 750 g small firm potatoes (e.g., triplets)
• 1 tbsp Rapeseed Oil
• 1 tbsp Raw cane sugar
• 2 tbsp delicate oat flakes
• ground piment

Instructions

1. 1.

   Break off the kale leaves from the stems, cut away thick stalks, slice leaf tips flat in the middle, wash leaves thoroughly and shake dry.

2. 2.

   Peel onions and dice finely. Take about 100 g of the mixture and knead it with 100 g clarified butter and buckwheat groats vigorously. Season well with salt and pepper. Place the dough in a tea filter and shape into Pinkel sausage, sealing tightly with kitchen twine.

3. 3.

   Heat remaining clarified butter in a large pot or Dutch oven and sauté the remaining onion cubes until translucent over medium heat. Gradually add kale, stir-fry, then deglaze with vegetable broth and bring to a boil. Gently place the vegetarian Pinkel into the pot with the kale and simmer on low heat for about 45 minutes.

4. 4.

   Meanwhile wash potatoes thoroughly, cover them in a pot of water and cook covered for 15–20 minutes. Drain, rinse cold, peel, and let cool slightly.

5. 5.

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

6. 6.

   Sprinkle raw cane sugar over the potatoes and continue cooking until they are golden brown and the sugar liquefies.

7. 7.

   Lift the vegetarian Pinkel from the kale. Stir oat flakes into the kale and bring to a boil. Season with salt, pepper, and piment. Carefully remove the Pinkel from the tea filters. Serve the vegetarian kale with Pinkel and potatoes.