Family · German
Kale with Potatoes
The story
From Karla's family cookbook (2014). Kale is harvested only after the first frost, when the harsh flavour mellows — a northern German tradition that has long been part of the Wagner family's autumn and winter table.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 1 h 10 min
- Servings
- 4
- Difficulty
- medium
Method
Strip the kale leaves from the thick ribs and wash thoroughly. Blanch and chop coarsely.
Sauté onion in clarified butter until soft. Add kale and beef stock to the pot and cook for about 40 minutes.
Season with salt and pepper. Optionally grate a raw potato into the kale to help preserve its flavour.
Fry the potatoes in clarified butter and caramelise with a little sugar.
Serve with Kassler, Pinkel, or Brägenwurst as desired.