Kale potato stew Münsterländer Art
A little different from the northern German way of dealing with kale:
Put fresh or frozen plucked kale together with chopped potatoes (ratio about 3: 1) with half a liter of water. On the top are cooked sausages (well pricked with a fork) or sliced pork belly. Season with pepper and salt (not too much, better season if necessary) and cook gently for 30 minutes (no longer). Take care that enough liquid remains, but not too much.
Then remove the sausage / bacon and "knead" with the potato masher. If you want, you can spice it up with Maggi or grained broth. Sausages or bacon you can chop and add to the stew or serve as a side dish.
