Kale with Salami and Dumplings
Peel 2 onions, chop finely and fry in clarified butter. Cut kale from the thick stems, cut midrib flat, rinse leaves and chop coarsely. Add kale and half the hot broth to the onions. Cut salami into thick rings, add to onions and cook covered over low heat for 1 hour.
For the dumplings, peel the remaining onion, chop finely and fry in oil. Add groats and remaining broth and cook covered over low heat for 20 minutes. Remove pot from heat and stir in the breadcrumbs. Allow to cool slightly and add the eggs, parsley and salt and pepper to taste. Let stand for 10 minutes, then scoop with 2 tablespoons into dumplings. Bring plenty of salted water to a boil, drop in dumplings and let the dumplings simmer very gently for 10 minutes in the water over low heat. Heat butter in a frying pan and brown the hazelnuts. Divide the kale with sausage on plates, top with dumplings and garnish with hazelnuts.