Curly Kale with Pinkelwurst recipe
information
570 calories per servin
ingredients
1 kg (2 lb) curly kale
1 onion
75 g (3 oz) lard
salt and freshly milled white pepper
pinch of grated nutmeg
pinch of sugar
250 ml (8 fl oz) hot meat stock
450 g (1 lb) Pinkelwurst (north German speciality) or other boiling sausage
1 onion
75 g (3 oz) lard
salt and freshly milled white pepper
pinch of grated nutmeg
pinch of sugar
250 ml (8 fl oz) hot meat stock
450 g (1 lb) Pinkelwurst (north German speciality) or other boiling sausage
method
1. Wash the kale several times in lukewarm water, strip the leaves from the stalks and place dripping wet in a saucepan. Cover the pan and cook until the kale begins to go limp. Drain the kale in a sieve and chop it coarsely.
2. Chop the onion and fry it in the lard until golden. Add the kale and cook for a few minutes, stirring continuously.
3. Season with salt, pepper, the nutmeg and sugar, add the stock, cover the pan and braise for 45 minutes.
4. Wash the Pinkelwurst or boiling sausage in hot water, place over the kale and cook for a further 15 minutes.
2. Chop the onion and fry it in the lard until golden. Add the kale and cook for a few minutes, stirring continuously.
3. Season with salt, pepper, the nutmeg and sugar, add the stock, cover the pan and braise for 45 minutes.
4. Wash the Pinkelwurst or boiling sausage in hot water, place over the kale and cook for a further 15 minutes.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
