Kale with Smoked Pork
The tasty kale recipe is guaranteed to satisfy the desire for hearty food! And the local superfood does not require any pork sausage or pork cheek. Thanks to Kassler, even figure-conscious people can help themselves to it with a clear conscience. And, incidentally, supply themselves with the vitamins A, C, B1 and B6 needed for the day!
Throughout northern Germany and North Rhine-Westphalia, winter is the peak season for kale, which in some places is also called brown cabbage. The preparation method and side dishes vary depending on the region. Kale with Kassler and slightly sweet roast potatoes, for example, is typical for Schleswig-Holstein.
(Percentage of daily recommendation)
| Calorie | 467 cal. | (22 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 10.5 g | (35 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 15.9 mg | (133 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 100 mg | (105 %) | ||
| Potassium | 1,450 mg | (36 %) | ||
| Calcium | 413 mg | (41 %) | ||
| Magnesium | 168 mg | (56 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 304 mg | |||
| Cholesterol | 94 mg |
Ingredients
- Ingredients
- 3 onions
- 1 oz Lard
- 1 ½ lbs Kale (frozen chopped)
- ¾ cup Vegetable broth
- 1 ½ lbs Smoked Pork (boneless)
- 1 ½ lbs small waxy potatoes
- 1 Tbsp Canola oil
- salt
- peppers
- 1 Tbsp brown cane sugar (about 20 grams)
- 2 Tbsps fine Oats (about 15 grams)
- ground allspice
Preparation steps
Peel onions and dice finely. Heat the lard in a large pot or frying pan and cook onions until translucent. Add kale and vegetable stock and bring to a boil.
Add the ham, cover and cook over medium heat until kale is very tender and ham is heated through, about 40 minutes.
Meanwhile, scrub potatoes thoroughly, cover with water in a pot and cook, covered, until tender, 15-20 minutes.
Drain the potatoes, rinse with cold water, peel and let cool slightly.
Heat canola oil in another pot over medium heat and cook the potatoes until browned, turning frequently, 5-10 minutes. Season with salt and pepper.
Sprinkle the sugar over the potatoes and cook until they are golden brown and the sugar melts.
Remove the ham from the kale and keep warm. Stir the oats into the kale and cook until tender. Season with salt, pepper and allspice.
Place the kale on a platter. Cut the ham into slices and arrange on the kale. Serve with the potatoes.