Kale And Pinkelwurst Recipes

Steps:

• Bring a pot of water to a boil, and stir in the kale; boil for 1 minute, and remove from the water with a slotted spoon. Set the blanched kale aside.
• Place bacon into a large skillet over medium heat, and cook until browned, stirring frequently, about 8 minutes. Stir in the onion, and cook until translucent, about 5 minutes. Stir in the blanched kale, and cook until kale is bright green and starting to turn tender, about 4 minutes. Pour in enough water to cover, and bring the mixture to a boil. Reduce heat to a simmer, and stir in the beef bouillon granules and nutmeg. Simmer the kale until tender, about 30 minutes.
• Stir the mustard into the kale, and lay the ham slices and sausage links on top. Simmer the kale, ham, and sausages until the sausages are cooked through, about 35 more minutes. Season to taste with salt and black pepper before serving.

Steps:

• Heat up bacon drippings in a large saucepan.
• Add onions and saute until soft.
• Add kale and saute for a few minutes.
• Add salt, broth and smoked bacon.
• Cover saucepan and warm up mixture on medium heat for 5 minutes (do not cook longer).
• Add the grated potato and cook for a few minutes until thickened.
• Remove bacon and keep warm.
• Season with salt, pepper and nutmeg.
• Place the smoked pork chops and/or sausages on the Kale mixture and allow to simmer on low for 15 minutes.
• Slice the bacon and place the kale, meat and bacon on a serving dish.
• May be served with boiled potatoes or homefries.