This traditional kale vegetable recipe is a hearty dish for many German dinners. Try mixing the kale with mashed potatoes as shown below. Kids will eat their greens this way.
I'm often asked how to cook kale since it's tough and can be bitter.
Blanching is important. Wash leaves well. Trim stalks and ribs from leaves. Immerse leaves briefly in boiling water. Drain well.
Finely chop blanched kale. Then continue with recipe below. Or use canned or jarred kale. Just drain and continue with recipe below as well.
If you are using this as a side dish, do not add sausage. If, however, you plan to serve this kale with sausage, add the meat to the kale as it is cooking. Pierce sausage to let its juices flavor the kale. Yummy!
German Kale Vegetable Recipe
Ingredients:
2 to 3 lbs. kale (fresh)or use jarred/canned kale (drained)
1/3 cup lard, goose fat, or butter
1 onion, diced
1/2 lb. bacon, diced
salt to taste
l lb. sausage, smoked (optional)
1 tbsp. rolled oats or cornstarch (to thicken)
Instructions:
Prepare kale as above, (blanching and chopping finely)
Melt lard, goose fat, or butter in a large saucepan.
Add onion and saute lightly. Add bacon and fry briefly.
Add kale, about 1/2 tsp. salt, a little water and sausage (if using)
Cover and cook on low heat about 1 hour. Make sure it doesn't dry out - add more water as needed. (Cook until kale is tender). if using canned or jarred kale, cooking time is about 5 - 10 minutes.
Thicken cooking liquid by adding rolled oats (the traditional way) or dissolve cornstarch in a bit of water and add enough to thicken, stirring constantly.
Season with additional salt and pepper to taste. Makes 4 - 6 servings.
Hints:
If desired, mix finished kale with mashed potatoes as shown in the picture above right. This is delicious!
Ingredients:
