Kale Stew with Bacon and Apricots
Rinse, peel and dice potatoes. Peel and dice onions. In a pot, heat 2 tablespoons oil and lard. Add onions and potatoes and sauté 1-2 minutes. Add broth, cover and cook about 25 minutes. Add frozen kale and cloves and cook over medium heat, stirring occasionally, about 20 minutes.
Cut apricots and bacon into small cubes. Heat the remaining oil in a pan. Fry bacon until crispy. Add apricots and sauté briefly. Season kale with salt, pepper and mustard. Stir in apricot and bacon mixture.