Something real: kale
Here's something from grandmother's kitchen, actually from the north.
You need (so for 4 people, depending na voraciousness):
1 kilo FRESH kale
2 slices of streaky bacon
2-4 sausages (or Mettwürste, or Pinkelwürste, or Cabanossi, do not care, the main thing calorie-conscious - so, the fatter, the better)
Goose or duck lard
2 onions
about 1/2 liter broth (also with bouillon cubes)
Salt, pepper, caraway
Preparation:
THOROUGHLY wash the cabbage (otherwise the sand will crack your expensive Correga bit), roughly chop (net so fine, that makes the cooking stop). Then fry the chopped onions in the lard glassy. Add the cabbage chops (if the top is small, because you can squeeze hard until the lid fits over it). Add the broth, drage the lid and let it stew for ten minutes on a low heat. When the vegetables have figured out that it's better to have a bit of a bite, then add cumin, salt (so little if any) and pepper (to taste), add the smoked bacon (uncut) and let it sear small flame. After just under an hour, the sausages in, bissi first pierce with a fork and continue to simmer, so again thirty minutes. And then ..... is not to be believed, is n North German Natioanlgericht fertich. In addition there are boiled potatoes and n beer, then maybe East Frisian country wine (well, what do you think, say grain, icy cold).
So, many moms will say now, the Grünkhol must first be blanched first. In principle correct, but I save myself that easy. If the green stuff really gets a bit bitter, then there's something sour: the juice of lemon and bite of butter, then you show the unruly weeds what taste is. Namely SIMPLY DELICIOUS! (Please send the grains-feeding girlfriend just with the neighbor to the cinema, because something is only for real calorie-consuming guys ... or for moms who like it hearty).
