Fried kale

Ever tried roasted kale?

This recipe was made by me out of necessity many years ago - I was then a young woman who had never eaten, let alone cooked, kale.

Of course you need a large amount of kale, bacon, onions, a large garlic clove (granules are also), pepper, salt, paprika, goose fat and some grained deli broth.


Goose fat, bacon, diced onions and very finely sliced ​​garlic clove roast until the onions are at least glassy or better slightly brown. Then comes the previously thoroughly washed and plucked kale (ie without stalks and thicker veins, but not too small pieces) as well as the spices including the grained deli broth (depending on the amount a tsp or tbsp).

Of course, everything starts to boil first, because there is still enough liquid in the curly leaves (despite strong expressions). First of all, the whole amount does not fit in the cooking / frying vessel, but that does not matter, because the cabbage collapses very quickly (to about a quarter of the previous amount) and it can then be replenished quite quickly. Turn everything around a few times, and when the liquid is out, fry it briefly and vigorously. We like to eat it with mashed potatoes and Nuremberg or grilled sausages.

I have deliberately made no quantities, that really needs to prepare everyone to his liking. We find the curly kale perfectly spicy. For calorie counter that's nothing, because with a good taste must not be saved with goose or other lard.

Try it! Until now, every "blackhead" has groaned: "Hmm, I would not have thought that the kale also tastes so good fried!"

A little tip by the way: I also like to raise the frying fat from meatballs, if I know, I'll soon make green or red cabbage.

How to Make Pan-Fried Kale with Garlic | February 2024