Kale of hamburger with pork cheek and roasted potatoes
Ingredients:
Kale either fresh, coarsely chopped or shock frozen.
(Amount depending on persons)
1 smoked pork cheek
smoked hamburgers (to taste)
several Mettenden (about 10 pieces)
The pork cheek covered with water in a large saucepan (without salt, it is seasoned enough) does not cook completely.
Take out of the pot.
Put the kale (should it be fresh kale, boil it first and drain the water) into the broth of the pork cheek. The pork cheek on the green cabbage. Then the Mettenden (pierce with the fork several times, so that the fat comes into the kale) and the Kasseler admit.
Let it all simmer together.
If the pork cheek is soft, it is cooked. Remove, slice and place on the hot kale.
In the meantime, cook the potatoes that are as small as possible as boiled potatoes. Still hot to peel off. Are they too big, cut into smaller pieces. Roll the boiled potatoes in a bowl with breadcrumbs and fry them in the frying pan until they are crispy. Then salt.
The roast potatoes can be kept warm in the oven until the kale is served.
