Kale Stew with Potatoes, Kohlwurst and Smoked Pork Neck
A hearty North German stew of kale and potatoes simmered in lard, with smoked pork neck and Kohlwurst sausage laid on top to cook in the steam.
Follow the steps below to cook the desired recipe
1. Peel the potatoes and cut them into 2 cm cubes. Peel and chop the onions. Wash the kale, strip the leaves from the thick stems and chop roughly.
2. Melt the lard in a large, heavy pot over medium heat. Cook the onions for 5 minutes until golden.
3. Add the potatoes and fry for 3 minutes, stirring. Add the kale in handfuls, stirring until it wilts.
4. Sprinkle in the sugar, 1 teaspoon of salt and plenty of pepper, then pour in the water. Bring to a boil.
5. Place the smoked pork neck in the middle of the pot, cover and simmer on low heat for 25 minutes.
6. Lay the Kohlwurst on top, cover again and cook for 20–25 minutes more until the potatoes are soft and the kale is tender.
7. Lift out the meat and sausages, slice them and serve on top of the kale and potatoes.
800 g waxy potatoes
600 g kale
2 onions
2 tbsp lard
500 g Kasselernacken (smoked pork neck)
4 Kohlwurst sausages
1 tsp sugar
600 ml water
salt
black pepper
30
35
35
45
40
60
