Smoked on Kale

Select kale, remove coarse pieces. Rinse kale leaves a few times in standing water, then drain.

Bring 4 liters of water to a boil, blanch kale in 2-3 portions for 5 minutes each. Rinse kale well again, then coarsely chop with a cradle knife or possibly a large knife.

Peel and finely dice the onions. Heat the lard in a large saucepan and sauté the onion cubes until translucent. Add the kale, bacon and just under 1/2 liter of water. Make over medium heat with the lid on for an hour. 10 minutes before the end of the cooking time, season the kale with pepper, salt, cinnamon and new spice, then mix in porridge and add the sausages.

In the meantime, cook the potatoes in their skins until tender, then drain, peel. Heat fat in a frying pan, add sugar until light brown. Add the potatoes and roast until golden brown all over, shaking the pan continuously.

Remove the bacon from the kale and cut into thin slices.

Arrange the bacon and sausage on the kale. Serve with the potatoes and mustard.

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