Kale pot with mettenden

AUTHOR
Arlie Wyatt
DIFFICULTY
easy
RATING
4 3
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 1
  • 1.5 kg Kale
  • 7-10 Tbsp Salt
  • 2 medium-sized onions
  • 2 TABLESPOONS clarified butter
  • 2-3 TABLESPOONS Vegetable broth (instant)
  • 200 g streaky smoked bacon
  • 1 TEASPOON Peppercorns
  • 2 Bay leaves
  • 1-2 TABLESPOONS coarse mustard
  • 400 g Potatoes
  • 400 g Carrots
  • 4 pieces (approx. 350 g) Mettenden
  • 1 TEASPOON Sugar

Directions

  1. 1

    Select the kale and wash thoroughly. Blanch in plenty of boiling salted water in portions for about 3 minutes. Drain on a sieve, chop coarsely. Peel onions and cut into slices.

  2. 2

    Heat clarified butter in a pot. Brown the onions in it. Add kale and pour in about 1 1/2 litres of water. Bring to the boil and stir in broth. Add smoked bacon, peppercorns, bay leaves and mustard.

  3. 3

    Peel and wash the potatoes. Grate 2 potatoes finely and stir into the kale. Cut remaining potatoes into large pieces. Peel and slice the carrots. Add potatoes and carrots to the kale and cook for about 1 hour.

  4. 4

    Add the ends of the mead and cook for another 20 minutes. Season the kale with pepper, salt and sugar, cut the smoked bacon into slices and arrange on a plate with the sausage.

Nutrition Facts

KCAL
810 kcal
CARBS
25 g
FATS
63 g
PROTEINS
33 g