1kgfresh kale (alternatively 700g raw frozen goods) (it should have had a frost before)
1onion
pot of salt water
2cloves
2tbspgoose or pork lard
250mlmeat broth
salt, pepper
2tbspbuckwheat (to thicken)
1pinchsugar
Instructions
The dish will keep for several days when cooked. It tastes better every time it is warmed up several times. Pour in some liquid when warming up and keep stirring, as the kale can burn quickly.
Pat the leaves dry and let them cool. Then cut everything finely, also cut an onion very finely.
Heat the lard in a saucepan. Briefly sauté the onion and some of the kale in it. Add the remaining kale and the broth. The cabbage should not be covered more than halfway with the broth.
Add a pinch of salt and the two cloves. Let the kale simmer on a low flame for 2 hours. Stir frequently and add more stock if necessary.
Add the buckwheat 30 minutes before the end of the cooking time. This is used to thicken the vegetables. Ultimately, there must be no more liquid in the pot to serve. It must be a uniform paste.
TIP: If the kale is only pre-cooked to be used later, then add the buckwheat during the 2nd heating and cook for 20 minutes.
Season the kale with a pinch of sugar and, if necessary, salt and pepper.
For the taste it is advisable to cook a few cooked sausages or a piece of Kaßler in the last hour and remove them before serving.
Tipps & Hinweise
The dish will keep for several days when cooked. It tastes better every time it is warmed up several times. Pour in some liquid when warming up and keep stirring, as the kale can burn quickly.