← All recipes

🍽️ Classic Kale with Smoked Pork and Crispy Potatoes

467 kcal · 30 min · 4 servings

Ingredients

• 150 g onions (3 onions)
• 20 g ghee
• 750 g kale (frozen, chopped, unseasoned)
• 200 ml classic vegetable broth
• 700 g Kassler back (boneless)
• 750 g small, waxy potatoes (e.g. Drillinge)
• 1 tbsp rapeseed oil
• salt
• pepper
• 15 g whole cane sugar (1 tbsp)
• 15 g fine oat flakes (2 tbsp)
• ground allspice

Instructions

1. 1. Peel the onions and cut them into small cubes.
2. 2. Heat ghee in a large pot or pan.
3. 3. Sauté the onion cubes over medium heat until they are soft and translucent.
4. 4. Add the kale and vegetable broth to the pot.
5. 5. Bring the mixture to a boil.
6. 6. Place the smoked pork slices on top of the kale.
7. 7. Cover the pot and let everything simmer over medium heat for about 40 minutes.
8. 8. Wash the potatoes thoroughly under running water.
9. 9. Place the potatoes in a pot and cover them with water.
10. 10. Boil the potatoes covered for 15 to 20 minutes.
11. 11. Drain the cooking water and rinse the potatoes briefly with cold water.
12. 12. Peel the cooled potatoes.
13. 13. Let the peeled potatoes drain and cool for a moment.
14. 14. Heat rapeseed oil in a non-stick pan.
15. 15. Fry the potatoes over medium heat for 5 to 10 minutes until golden brown.
16. 16. Turn the potatoes regularly while frying.
17. 17. Season the potatoes with salt and pepper.
18. 18. Sprinkle raw cane sugar over the potatoes.
19. 19. Continue frying until the sugar melts and the potatoes are caramelized.
20. 20. Remove the smoked pork slices from the kale and keep them warm.
21. 21. Stir the oat flakes into the kale.
22. 22. Bring the kale with oat flakes to a boil again.
23. 23. Season the kale with salt, pepper, and allspice.
24. 24. Slice the warm smoked pork.
25. 25. Place the smoked pork slices on top of the kale.
26. 26. Serve the kale with smoked pork alongside the roasted potatoes.

Nutrition per serving

• kcal: 467
• Protein: 42 g · Fett/Fat: 16 g · Carbs: 34 g