Fry the finely chopped bacon in a little oil, add the finely chopped shallot and sweat. Add the kale, season with salt, pepper and a touch of cayenne pepper. Finally, add fresh butter.
Cool the cooked potatoes, cut them in half and fry them in a hot frying pan on both sides for about three minutes until golden brown. Season with salt, pepper and a touch of cayenne pepper. Add marjoram just before removing.
Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!
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