Kale Stew from the Dutch Oven
Rated 5.0 stars by 1 users
category
Stew
Cuisine
German cuisine
portions
6-8
preparation time
25 Minutes
cooking/baking time
2 Hours
Kale stew from the Dutch oven is a hearty traditional dish that develops an especially intense flavor when slowly simmered over an open fire. Tender kale, savory Kassler, bacon, and smoked sausages combine into a rich comfort meal that is perfect for outdoor cooking, BBQ evenings, or camping, and tastes even better the next day.
Ingredients
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1 kg kale (fresh or frozen)
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1 kg small potatoes (waxy)
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400 g Kassler neck (smoked pork)
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250 g diced ham
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250 g diced bacon
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5 smoked sausages (Mettwurst / Pinkel / Kohlwurst)
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2 onions
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250 ml beef broth
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4 tbsp mustard
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2 tbsp clarified butter
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Nutmeg, salt, pepper
preparation
Heat clarified butter in the Dutch oven. Roughly chop onions and sauté until golden brown.
Add diced ham and bacon and render until crispy.
Cut Kassler into cubes, briefly sear. Stir in mustard and season with pepper and nutmeg.
Add kale, pour in broth, and mix well.
- Close the lid and let the kale stew simmer gently for 1 hour.
Stir in potatoes and distribute sausages evenly on top.
- Simmer for another 1 hour. Stir carefully once in between.
Season with salt, pepper, and nutmeg.
Shred or slice the Kassler for serving.
Serve with mustard – and it tastes even better the next day!
