The plate is stocked with kale, pinkel, potatoes and smoked pork.
© Fotolia - Dzinnik Darius

Kale with ba­con and Pinkel [smoked saus­age]

Kale with bacon and Pinkel [smoked sausage] (serves 4 people)

1.5 kg kale
2-3 tablespoons (tbsp) lard
4-6 cooked sausages
4-6 smoked, coarsely-ground sausages (Pinkel)
250 g smoked bacon
4 slices cured pork filet (Kasseler)
1 teaspoon (tsp) salt
1 tsp crushed pepper
4 tbsp finely chopped onions
1 pinch salt
3 tbsp porridge oats
Meat stock

Kale tastes best after it's had a nip of frost. You can then break the leaves from the ribs, wash thoroughly, leave to dry and then pour boiling water over the kale leaves. Then chop it up coarsely. Braise the onions in the hot lard and add the chopped kale, oats and the spices in layers. If necessary, add a bit of stock. Leave the dish to cook for 10 minutes, shake it up thoroughly, add the slices of Kasseler meat and bacon and leave to simmer gently for 2 to 3 hours with a closed lid. Add the Pinkel sausages and the boiled sausages only in the last hour. Once the kale is cooked, remove the meat and the sausages, serve them on a plate and season the kale. The dish is best served with boiled potatoes.