Kale with smoked pork loin and bratwurst

Wash the kale thoroughly in a strainer and let it drain. Sand often hides between the leaves.

• 500 g Kale

Strip the leaves from the tough ribs and tear them into bite-sized pieces. The ribs go in the bin.

Peel the onion and dice it finely.

• 1 Onion

Heat 1 tbsp vegetable oil in a large pot over medium heat. Sauté the diced onion for about 4 minutes, until translucent.

• 1 tbsp Vegetable oil

Add the kale in batches and let it wilt, stirring. Season with 1 tsp salt. This takes about 5 minutes.

• Salt

Stir in the oats and bay leaf, pour in 450 ml hot broth and bring to a boil over high heat. The oats make the kale thick.

• 2 tbsp Rolled oats
• 450 ml Vegetable broth
• 1 Bay leaf

Put on the lid and simmer over low heat for about 25 minutes. Stir now and then.

Meanwhile, while step 7 runs

Meanwhile, peel the potatoes and quarter them.

• 500 g Potatoes

Place the smoked pork loin on the kale and close the lid. It now cooks gently over low heat.

• 150 g Smoked pork loin

Cover the potatoes with cold water in a second pot, add 2 tsp salt and bring to a boil over high heat.

• 1000 ml Water
• Salt

Set the heat to medium and cook the potatoes for about 18 minutes, until a knife slides in easily.

Meanwhile, while step 11 runs

Meanwhile, heat 1 tbsp vegetable oil in a skillet over medium heat. Fry the bratwursts for about 12 minutes, turning often, until golden brown and cooked through (no pink inside).

• 2 Bratwursts
• 1 tbsp Vegetable oil

Take the smoked pork loin out of the kale, let it rest briefly and slice it.

Drain the potatoes in a strainer and let them steam dry briefly.

Remove the bay leaf and stir in the mustard. Season with salt, pepper, 1 pinch of nutmeg and 1 pinch of sugar. The mustard makes the kale savory and fresh.

• 1 tbsp Mustard
• Salt
• Black pepper
• 1 pinch Nutmeg
• 1 pinch Sugar

Plate the kale, pork loin, potatoes and bratwurst. Leftover kale keeps for 3 days in the fridge and tastes even better reheated.