Flu-Season Savior

Kale with Potatoes and Sausage

4
Average: 4 (2 votes)
(2 votes)
Kale with Potatoes and Sausage
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h.
Ready in

Healthy, because

Even smarter

Kale is the star of the winter months - because green cabbage is rich in the immune booster vitamin C. So possible colds have no chance! Kale is also rich in vitamin A. This is particularly important for good vision and keeps the skin young and beautiful.

Those who prefer vegetarian food do not have to do without kale, of course, but can also replace the peeled sausages with a vegetarian alternative or marinated tofu.

Ingredients

for
4
Ingredients
1 ½ kilograms kale
3 onions
40 grams clarified butter
4 Pinkel sausages (or other smoked sausage such as bratwurst)
½ liter Beef broth
2 tablespoons Oats
1 tablespoon medium-hot Mustard
40 grams starchy potatoes
salt
freshly ground peppers
½ teaspoon coarsely crushed allspice
How healthy are the main ingredients?
kalepotatoOatsMustardonionsalt

Preparation steps

1.

Remove center ribs from kale. Slice leaves in half along the middle vein. Rinse kale well and blanch in plenty of salted boiling water, about 1 minute. Drain, rinse with cold water and let drain. Chop finely. Peel and dice onions. In a pan, fry onions in clarified butter. Prick sausages several times with a toothpick and add to the pan.

2.

Add hot broth, cover and cook over low heat about 20 minutes. Remove sausages and cook kale 1 hour more.

3.

Rinse, peel and finely dice potatoes. Place potatoes in a pot and cover with salted water. Bring to a boil and cook about 15 minutes. Stir oats and mustard into kale. Return sausage to pan, along with well-drained potatoes. Just before serving, season with salt, pepper and allspice to taste.